- Jun 19, 2017
- 6
- 11
Hi everyone. I am just starting my second summer season of using a smoker. Its an ECB (I discovered that nickname this morning when reading one of your threads!). I live in London and I am hosting a bbq on 1st July and cooking a pork butt and ribs. Last year I did a brisket and the results were mixed - I didn't have temperature gauge which made things tricky! This year I have bought a digital thermometer for both the meat and the smoker temperature. I just read a thread on getting the temperature up and maintaining it so I will be drilling some holes in my charcoal pan this evening! Any tips on how to cook multiple things at once would be great as I am doing ribs and a pork butt. I assume that the more meat that I put in the smoker the more charcoal I will need to keep the temp at 225?