Hi guys - thanks already for the wealth of information you have given me get set up. I have a Chargriller Pro with Side Box.
I am starting out with a 7 lb Boston and fired it up at 7:30 this morning. Am currently at 54 deg with smoker temp between 220 and 245 range. I have 2 digital probes - one about 1.5 inches above the grate level and the other in the meat. I also have an analog oven guage on the grate and there is good agreement with the digital. The stock mounted guage that came with the unit is about 60 deg low so am glad I learned up front to ignore that one!!!!
I have viewed the pulled pork "sticky" so am using that as a guide for temps, etc.
2 newbie questions:
I am using apple wood chunks - do I just throw a few of these directly on the coals - or do I need to be putting a pan on the coals and throw the wood in that?
also - as for keeping the fire at temp - (am using regular Kingsford this time but will get the lump for next time) - do I just periodically throw another 10 or so briquettes on top to keep it going?
I know I'll have more questions as the day goes on - but this will get me going in the right direction.
Thanks and looking forward to some good eats!!!!!!!!!
I am starting out with a 7 lb Boston and fired it up at 7:30 this morning. Am currently at 54 deg with smoker temp between 220 and 245 range. I have 2 digital probes - one about 1.5 inches above the grate level and the other in the meat. I also have an analog oven guage on the grate and there is good agreement with the digital. The stock mounted guage that came with the unit is about 60 deg low so am glad I learned up front to ignore that one!!!!
I have viewed the pulled pork "sticky" so am using that as a guide for temps, etc.
2 newbie questions:
I am using apple wood chunks - do I just throw a few of these directly on the coals - or do I need to be putting a pan on the coals and throw the wood in that?
also - as for keeping the fire at temp - (am using regular Kingsford this time but will get the lump for next time) - do I just periodically throw another 10 or so briquettes on top to keep it going?
I know I'll have more questions as the day goes on - but this will get me going in the right direction.
Thanks and looking forward to some good eats!!!!!!!!!