Direct Heat Smoker Question....
I'm almost done building my first smoker (250 gallon round drum) and decided to use direct heat. I will be smoking my 1st pig (100lbs) July 6th,there will be 15 inches of space between fire and pig. Should I go ahead and install a heat shield just in case of flare-ups? Also,any idea(s) of how much wood it will take to smoke the pig for 12-14 hours? Thank You
Last edited by Smokezilla; 06-18-2013 at 04:32 PM..
Reason: Left something out-Whoops!