- May 20, 2015
- 5
- 10
Hello,
I just bought a new fairly large pig smoker, and i am trying to figure out what fuel i should use to light it(i.e. charcoal, lump charcoal, or wood), and then keep it at temp of 275... I want to smoke shoulders, brisket, chicken, and turkey legs... I tried just straight oak and the fire was way to hot. I tried charcoal but wasn't able to sustain a temp of 275 for the time needed to cook a brisket. How should i go about this... And keep in mind this isn't a side box the meat will be directly over the fire... Help please. Thank you
I just bought a new fairly large pig smoker, and i am trying to figure out what fuel i should use to light it(i.e. charcoal, lump charcoal, or wood), and then keep it at temp of 275... I want to smoke shoulders, brisket, chicken, and turkey legs... I tried just straight oak and the fire was way to hot. I tried charcoal but wasn't able to sustain a temp of 275 for the time needed to cook a brisket. How should i go about this... And keep in mind this isn't a side box the meat will be directly over the fire... Help please. Thank you