Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
I don't, it gets a 20# bag of Kingsford Original, with a half chimney of lit on top. From then on out I feed it small splits of oak or hickory or pecan, for both smoke flavoring and heat. The coal bed from the charcoal gives me 3 solid hours of good base, once that dwindles down, then I have to start adding more wood. I really use this method only when cooking at competitions, so that I can get a few hours sleep early in the AM.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.