Keeping the fire and smoke going.

larrypj25

Newbie

Original poster

Feb 22, 2014

15

10

Arlington, Texas

• Mar 28, 2014

• #1

What advice and techniques do you all have to keep a fire and smoke going?

 

heyer5

Meat Mopper

May 4, 2011

230

15

Waukee

• Mar 28, 2014

• #2

Is this to answer for some issues you are having with your own smoker, or in general?

I run a WSM, I light a chimney full, load the bottom, dump it in, and I'm good for pretty much 15 hours.  Prety simple.

Now, if you are talking just a straight stick burner or a side firebox smoker, I can't help ya there!

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Mar 28, 2014

• #3

yep, need more info. Many will use the Minion Method.....type it in the handy dandy search bar & see if that would help you....Willie

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Mar 28, 2014

• #4

Larrypj25 said:

 
What advice and techniques do you all have to keep a fire and smoke going?

Click to expand...

We need more info to answer your question-

What are you using for fuel?

What do you have for a BBQ pit?

What is the method you are using to maintain a cooking fire?

 

larrypj25

Newbie

Original poster

Thread starter

Feb 22, 2014

15

10

Arlington, Texas

• Mar 29, 2014

• #5

It is a Brickmann barrel grill with an offset smoker fire box.
I am using wood charcoal from Whole Foods.