Keeping the fire and smoke going.

Discussion in 'General Discussion' started by larrypj25, Mar 28, 2014.

  1. What advice and techniques do you all have to keep a fire and smoke going?
     
  2. heyer5

    heyer5 Meat Mopper

    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!
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  4. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

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

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