- May 17, 2009
- 2
- 10
So I've mastered the art of the perfect steak, now it's time to move on to smoke pit. Never smoked meat before in my life. I've been doing some research and I've found that everyone has their "tried and true" method. Well, I'm gonna just go by what is mostly reccomended and make adjustments. But, I have a couple of questions that I can't seem to find answers for. For the record I'll be doing pork shoulders.
1: Do I need to flip the shoulder at all during the smoking process?
2: Wood. Chunks or chips? or logs? I'm using apple
3. If you want a "smoldering" smoky fire, how do you keep it going for twelve to sixteen hours? Keep adding charcoal?
Any help is appreciated. -Jim
1: Do I need to flip the shoulder at all during the smoking process?
2: Wood. Chunks or chips? or logs? I'm using apple
3. If you want a "smoldering" smoky fire, how do you keep it going for twelve to sixteen hours? Keep adding charcoal?
Any help is appreciated. -Jim