Originally Posted by VGuilford
Whats the key? More lump coal and less wood? Or vise versa?
When I had my small pit, I used lump for heat and a single chunk of wood for smoke. Worked great, clean smoke and perfect temp.
Now that I have big ol Hottie, I only use lump to make a bed of coals to start my fire. Use small chunks of wood to maintain my heat and smoke. Good small hot fire, nice amount of blue smoke. I have found that if I let my first fire get the pit to about 300, it gets a great bed of coals going with the first amount of wood. Add a chunk or two of wood, close the damper down and load the meat, the temp drops to about 200 and will climb to 220-250 again and sit pretty till she needs more wood.
Takes trial and error to know how your particular pit works. It took about 10 cooks before I found the best way to run my pit, but wind and air temp changes things almost every time. But I love it!
Skinny Cooks Can't Be Trusted!
Lyfe Tyme Smoker
Campfire Cookset, Dutch Oven Cooking Table
Variety of Cast Iron DO's
Char-Griller Gas Grill, Weber Kettle
Cajuns make better lovers cause we'll eat ANYTHING.