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Unread 10-19-2013, 12:13 PM   #16
On the road to being a farker
Join Date: 09-06-13
Location: Croton, NY
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Bludawg - darn right. It has been REALLY hard to get the temps down to 225 - tho I bought a Maverick to help.
If I start the snake with hot coals burning at opposite ends - will this allow me to not have to add anything during the cook?
Again, and sorry, using the snake method - how do you not get the bad smell of the charcoal as it heats up? Also, you all use dry wood chunks - not soaked chips??
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