How to keep my get my smoker to temp, and hold it there

Discussion in 'General Discussion' started by bigdaddyben55, May 20, 2015.

  1. bigdaddyben55

    bigdaddyben55 Newbie


    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
  2. oddball

    oddball Smoke Blower

    I've not done that, but when I've seen it done, it was with charcoal or your burn the wood until you have coals, and then use the coals.
    Last edited: May 20, 2015

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