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Question for all you meat smokers (not that meat hehe)
- Thread starter Npowers66
- Start date
I smoke everything at 225 degrees.
Pork butt smokes at 1 hour per pound +1 hour
Poultry smokes at 30 mins per pound.
Brisket...smoke for 4-5 hours, then wrap in foil and continue for 9 more hours.
Rubs and other ways to season is subjective and doesn't matter...the only thing that stays the same is the cook times and temp.
Good luck and have fun!
Pork butt smokes at 1 hour per pound +1 hour
Poultry smokes at 30 mins per pound.
Brisket...smoke for 4-5 hours, then wrap in foil and continue for 9 more hours.
Rubs and other ways to season is subjective and doesn't matter...the only thing that stays the same is the cook times and temp.
Good luck and have fun!
Yuuuuup
How much wood/fire should I have in the box and how often should I add wood ?
Get you some cherry wood and smoke a deer quarter . 
Just gotta figure that out for yourself. Just keep the temp at 225.
10-4. Thanks!!!!
Now that's sounds fantasticGet you some cherry wood and smoke a deer quarter .
Burn that thing out first, or your first batch of ribs will taste like Krylon. A preburn will also give you a chance to play with your intake, and exhaust. Like everyone else said, 225 degrees is ideal. You can use straight charcol, just stay away from the fast light stuff. Straight Kingsford is the standard. 50/50 charcoal and Hickory is a good place to start. Dont forget the number one ingredient needed when smoking. Lots of cold beer. Good luck.
Low and slow. Just play and see what works. Constant temp is key. Charcoal chimney starters are a good investment too! You probably won't be completely happy with your first couple of smokes. Just keep with it. One of my favorite hobbys!!!
