- Joined Jun 14, 2013
Guys/Gals I plan to use my newly built 250 RF smoker this weekend. I have already seasoned it with a good hot fire for several hours. I have always used an offset with charcoal and wood chunks/chips. I do not want to over smoke the meat and need some help on how to get the correct amount of smoke. My plan is to get a good amount of coals and CC up to temp using oak, then when I put the meat on adding some hickory (1 hickory log say 5" x 16") and every 30 -45 minutes. I will be soaking the hickory also! Is this a good plan if not, what should I do? Thank you for all your help!