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How to keep my get my smoker to temp, and hold it there

post #1 of 2
Thread Starter 

Hello,

I just bought a new fairly large pig smoker, and i am trying to figure out what fuel i should use to light it(i.e. charcoal, lump charcoal, or wood), and then keep it at temp of 275... I want to smoke shoulders, brisket, chicken, and turkey legs... I tried just straight oak and the fire was way to hot. I tried charcoal but wasn't able to sustain a temp of 275 for the time needed to cook a brisket. How should i go about this... And keep in mind this isn't a side box the meat will be directly over the fire... Help please. Thank you

post #2 of 2

I've not done that, but when I've seen it done, it was with charcoal or your burn the wood until you have coals, and then use the coals.

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