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too hott

post #1 of 2
Thread Starter 

when i smoke/grill with kingsford and some wood chunks i seem too have too hott a fire when starting and outside of meat is done way too soon. how do i start with a lower temp so meat can grill for the hours i want it to smoke

post #2 of 2

You need to use the minnion method. That's where you fill the charcoal bowl with unlit charcoal & wood chunks mixed in. Then start about 12 briquettes in a charcoal chimney. When they are hot dump them right in the middle of the unlit charcoal.



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