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  1. Adding Wood

    Adding Wood

  2. zackwilson

    Adding Wood

    It is a bar b chef side box. I usually start with 1/4 of a bag in the box, get it going good, then shut all doors and open side vent 25% open. This will hold 225 to 240 for about 2 hours. Then I need to add another load, I have been doing1 full starter, this last another 1.5 hours or so. I...
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    • zackwilson
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  4. zackwilson

    Adding Wood

    How do folks suggest re charging a fire box during a smoke? I use royal oak and I would prefer to just dump fresh lump on the already burning fire, however it seems like the initial smoke from the fresh lump is nasty thick smoke and I would not want my meat exposed to that. So does that...
  5. zackwilson

    New to SMF

    Thanks, got a pork shoulder and a small rack of pork ribs. For the shoulder going 5 hours then wrapping till IT of 205. For the ribs, a test run (usually do 3-2-1), 5 hours no wrap, baste at 3.5 till finish.
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    • zackwilson
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    • zackwilson
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  8. New to SMF

    New to SMF

  9. zackwilson

    New to SMF

    Checking in from Southern California. Been around smoking for a while, recently got my own setup. Here is my lineup: ECB for the little stuff. A Bar B Chef, saved from the backyard of a co worker, a little beat up, but smokes like a champ.
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    • zackwilson
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