Originally Posted by Parruthead
Well it turned out ok. I only used red oak for smoke and fuel. Everyone who ate it said it was good, But being my own worse critic I thought the food had a bit of a bitter taste..
The food pron looks good!
Just a few tips for you that hopefully will get you the results your looking for
Try to keep a small clean burning fire rather than a large oxygen deprived fire.
Make sure your wood is completely seasoned. Stay away from bark on wood. It's easy to pop off with a ax. Preheat your wood on the firebox, and keep the exhaust 100% open. Adjust your intakes to give you hardly any smoke coming out if the exhaust you just wanna see clean heat coming out of your stack. O would start with all intakes open and progressively close them down. Try to find some post oak, live oak, and pecan go 3:1 oak/pecan since pecan doesn't make good coals. Good luck on future cooks. Your not gonna get away from adding fuel every 45-60 min, it's a stick burner. Practice practice practice