- Jun 1, 2016
- 3
- 10
My wife got me a Masterbuilt charcoal smoker for our anniversary. I've so far used it twice, first time on chicken wings and baby backs, which were good but too smoky. Second time pork butt and brisket, and also tiger prawns and bacon-wrapped, cheese-stuffed jalapeno's. All was good, but too smoky.
After reading here (and elsewhere) about TBS, I realized I'm waaaayyyyy over smoking. I don't have TBS, I have billowing white smoke (BWS). I now know that BWS is a bad thing.....
So on my charcoal smoker, how much pellets (I have traeger pellets) should I use, and how much charcoal? I have the vents top and bottom about 80% closed, but I think now I should have the top open completely and the bottom to regulate heat.
To summarize, here are my questions:
1. Do I really want a big pile of charcoal? Or smaller to reduce smoke?
2. How big a pile of pellets should I use?
3. Do I put pellets directly on the charcoal, or only in the pan? So far I've only put in the pan, but I read now that the pan is for water/vinegar/beer, etc.
and the biggest question:
4. How do I acheive TBS?
thanks in advance!
After reading here (and elsewhere) about TBS, I realized I'm waaaayyyyy over smoking. I don't have TBS, I have billowing white smoke (BWS). I now know that BWS is a bad thing.....
So on my charcoal smoker, how much pellets (I have traeger pellets) should I use, and how much charcoal? I have the vents top and bottom about 80% closed, but I think now I should have the top open completely and the bottom to regulate heat.
To summarize, here are my questions:
1. Do I really want a big pile of charcoal? Or smaller to reduce smoke?
2. How big a pile of pellets should I use?
3. Do I put pellets directly on the charcoal, or only in the pan? So far I've only put in the pan, but I read now that the pan is for water/vinegar/beer, etc.
and the biggest question:
4. How do I acheive TBS?
thanks in advance!
