After a week of picking a lot of experts brains on this forum I am smoking.
My protein of choice is a 5.6 lb pork Butt. I started off by filling the basket in the FB 3/4 full of lump unlit charcoal.
I then filled a chimney half way and lit that. once rolling I threw the lit coals in the FB on the unlit.
At 10:00 EST I waited till the temp got a little hot and threw the roast in. I was confused why I didn't see much smoke.
It was then that I noticed the bad of wood chunks unopened on the table next to my smoker. FULL DISCLOSURE, good and bad! lol
I threw the wood in and what do you know, SMOKE!
I should have waited until I received my gaskets. Both the FB and CC doors are leaking smoke. The area where the FB connects to the CC has a small leak. Does anyone think I should disassemble it and put the gasket in or caulk it?
After about an hour I closed the bottom and top vent to about 50%. At that point I stopped seeing smoke, is that normal?
If there is anyone out there today reading this, How often do I add wood chunks? I am trying to avoid opening the FB. I am not planning to open the CC or at least 1-2 hours to baste.
I will continue to update as the cook goes. If anyone has any comments or suggestions, I will be checking all day long.
BTW, this is my recipe which I took for hear and there on the Internet
I injected the marinade into the roast. Then I rubbed it top and bottom with the dry rub and let it sit over night. I am embarrassed to say I accidentally grabbed a boneless roast rather than bone in. I hate losing natural flavor from the bone but I do like the fact that the dry rub got into the all of the crevices.