- Jun 26, 2007
- 31
- 10
Name is Bestee, new on the site, new to smoking. Wife bought me a Cactus Jack smoker with firebox and single smoke chamber for our 5th anniversary (I got her a diamond necklace, and I am happier!). Have only used it twice (4 hour brisket...I need a better cut of meat, otherwise awesome) and a Turkey Breast..came out beautiful. Will try some ribs this weekend. This is a great site, as I really need help. 1st question..when ya'll are talking about 6, 8 and 12 hour smokes...are you using wood the whole time, I find it gets awfully hot in there...so far I am using charcoal and adding the chips for smoke. In all recipes it never says how to keep it up for so long. (do I have to grey the charcoal elsewhere before I add to existing, or can I just throw on fresh brickettes?) Looking forward to some guidence. Thanks. (FYI..born in Mississippi, youth in Boston, and living in Switzerland for last 10 years)