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As a newbie myself to stick burning, i had the same questions you had.
I start my fire with a bunch of lump, and several splits starting smaller to larger.
My butterfly vents are wide open, as well as my stack damper. After i get a good bed of coals, i start adjusting the vents little by...
Thanks, Smoked at 225-225*
Thanks JJ. Its definitely a lot of work.
Thanks Al. Was very nervous as it was my first time smoking a whole hog, and only my 2nd cook on my new stick burner.
Appreciate the point...Thumbs Up..
Smoked my first hog, 80#, today. Picked it up yesterday and injected it. With apple juice, Worcestershire sauce, onion and garlic powder, and a pinch of cayenne pepper.
Started the frre at 6:30 this morning, pig went on at 7:30.
5 hrs in. Nice color, and smells soooo good.
Pork...
Oops. Doing a whole hog over to my neighbors. Only my 2 nd cook on my new pit
and I put the box of therms in the rib box. Well about a hr into the cook, I remembered.
Good news is I checked the probes on my neighbors igrill2 ( didn't know he had one) and the still work.
Expensive...
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