Building and Tending your heat/smoke source.

Discussion in 'General Discussion' started by tweekers237, Mar 28, 2016.

  1. Good Afternoon smokers!

    I'm going into my 3rd year of smoking meats.  I'm pretty savvy with the grill but still a novice with smoking.  I know the basics, soaking the wood, time to weight ratios, what types of woods work best with types of meats. . . and so on.

    I'm still lacking in the creation of fire and smoke however.  I just don't feel like I'm doing it right.

    I have a $50 HomeDepot Vertical can that most people probably star on or swear by.

    This is basically my process.  I know I got get more serious to get better results but i'll break it down here.

    1. I fill a Charcoal Stack with coals.  No Lighter fluid.

    2. I dump the coals in the bottom dish of the smoker.

    3. I drop some dry wood chunks on top, they catch and I let the fire die before putting the meat on.  I don't know if this is a recommended method because the fire can get pretty roaring.

    4. set the bottom try. place a H20 Pan on it.

    5. Set the meat on the very top.  Close it.. and let nature take its course.

    I do add soaked wood chunks during the first half of the process.  I've read too much wet wood makes too much smoke and can really taint the final product.

    Also, I don't have a reliable thermometer. . at all.  Honestly I use the built in job and if I'm in the "ideal" range. .then I'm satisfied.  Yes.. .not good.

    That's my style.  I like to let things come together naturally. I'm not into gadgets and new fangled electronic devices, however I do realize I need a thermometer upgrade.

    But more specifically I need help with the heat source.  What should I be doing different?  How do you keep it steady?  More wood?  Charcoal at all?

    Thanks in advance guys and gals!!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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