Quote:
Originally Posted by blackmamba
This weekend I will try again with the big one I already have but will use more charcoal. I don't think I used 5 pounds and the temp inside was way low. The thermostat on it is broken too. Where can I get a good after market thermostat thSt I can keep in the pit and one that I can keep in the meat?..... So after I start with my charcoal, all I should be adding is my wood chunks. Soaked or not soaked? Thanks for the advice fellas. Keep it coming. I'm gonna try a couple of chickens first
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I have a thermometer on the front of the pit. No meat thermometer.
I just use one chimney of charcoal to get it started. But the steel on my pit is thick. Once it gets hot, it holds heat well. The thin sheet metal pits don't hold heat as well.
I start my charcoal and after the pit reaches temp., I add meat, then wood. I don't like to deal with the smoke when putting the meat on.
I never turn my meat. I smoke chicken leg quarters bone side down. Leg quarters make the best smoke chicken.
Baste every 30 min. or so. Unless you notice it is drying out.