What are you cooking today.

[krichardson]

The most important thing is the amount of newspaper you use... one full sheet, front and back page of the paper, gently wadded up in the bottom. There is a grid for the coal to sit on, about 3 inches up the chimney. Paper on bottom, light it through a hole, and as long as there is smoke coming out the top, it is working. let the paper smolder, you shouldn't have to light it again, even if you think you have to.

Interesting but my grill is horizontal,would it still work for my type?

 

[FMA4ME]

I had turkey breast, mashed potatoes, and rolls tonight.

This is my favorite dinner, turkey. People always make fun of me for it lol

 

[Thekid]

Sweet corn tonight.

 

[pops]

lemon garlic chicken tonight. and sorry no offence but aint no newspaper fumes happening in my smoker, apple wood, maple wood, alder, hickory all good, front page? no way!!.

 

[FMA4ME]

lemon garlic chicken tonight. and sorry no offence but aint no newspaper fumes happening in my smoker, apple wood, maple wood, alder, hickory all good, front page? no way!!.

Lol, you definitely wouldn't be into my 92 octane chicken! Wouldn't the fumes be non existent, 20 minutes after lighting and then pouring the coals into the bbq? I have a long way till I think about a smoker.

 

[BrookKeeper]

lemon garlic chicken tonight. and sorry no offence but aint no newspaper fumes happening in my smoker, apple wood, maple wood, alder, hickory all good, front page? no way!!.

pretty sure it burns off, pops...

 

[pops]

coals are just there to get the wood going. after the little charcoal bed you have made is white you put the wood on it. it starts the wood to smoldering./smoking. meat on lid closed. stack closed, vent closed, and just add wood every hour or so for the next 8 hours. temp between 180 and 220. the meat is to never be over the coals, meat on one side, coals on the other. you can put a water pan over the coals/wood for a wetter smoke but I never do.

 

[pops]

I use to smoke a pipe, fowl the pipe, never taste the same again.

 

[FMA4ME]

coals are just there to get the wood going. after the little charcoal bed you have made is white you put the wood on it. it starts the wood to smoldering./smoking. meat on lid closed. stack closed, vent closed, and just add wood every hour or so for the next 8 hours. temp between 180 and 220. the meat is to never be over the coals, meat on one side, coals on the other. you can put a water pan over the coals/wood for a wetter smoke but I never do.

I'm too impatient to wait 8 hrs. I'd be full of snacks and/or beer by the time the food was done.

 

[pops]

every man should know his limitations, yours are, "is it freeking done yet!" slow smoke something for the next day. Pork is great for that.