Quote:
Originally Posted by javadog
...(you might as well fill the smoker up with meat; it's a lot of work to keep it going.)...
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I agree about filling the smoker up! FWIW, I use charcoal (I know, I'm a heretic
) with chunks of hickory on top for the smoke flavor. Something I learned from the thesmokering.com links: I load my WSM (Weber Smokey Mountain) up with one chimney full of red hot briquets, and then cover them with another chimney full of unlit briquets, place the wood chunks on top and never have to touch the coals again for a 15+ hour smoke. I usually have to add more water to the bowl (once), and use a digi thermometer hanging outside to "easily" maintain a constant 225. It's really "low maintenance" this way...