Originally Posted by billygbob
I usually use 4 fist size chunks in the "bottom layer" in the coal basket and another 4 in the "top layer" (offset 45* so they're between the bottom chunks). Oaks all I have at this time; have some hickory seasoning; begging around for some apple, peach, etc wood.
Here's the bottom layer
Here's the top layer (w/2 chunks)
Ya dude, WAY to much wood.....
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR