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So i did a dry run minion method. Even with water pan, temp stabilized at around 340. Didn't put any wood in, just blue bag charcoal. Lit about 15 coals and put in the middle. Thinking maybe either I put to much coal and it's lighting too fast and/or shouldn't put the lit coals in the middle...
New to the smoking game. Finally was able to make something delicious the other day (pulled pork). Went through so much coal and was constantly tending the fire to keep temp. Part of it is probably because of my cooker: dyna-glo offset vertical. Modded it up real nice, but still difficult to...
Ok cool. Thank you. So after adding the meat, then add wood as needed? What if I need to add more charcoal? Should I take the meat out? I'm sorry. These might be stupid questions. I'm a classically trained chef and not being able to figure this out bothers me. It's a whole new world.
Hello everyone. As you may have guessed, I'm new to smoking/BBQ. I have a Dyna-glo vertical offset charcoal smoker sealed up nice so no smoke leaking. I use royal oak lump charcoal, and applewood chunks for smoke. I have a thermocue BBQ thermometer to monitor temps inside smoker and meat.
I...