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Old 11-23-2018, 10:14 AM   #15
West River BBQ
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Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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Thanks to pharp and everyone else for the advice. I started it up again today (because there's always a reason to smoke) and added more lit charcoal, dispersed it more than just in a corner, and opened up the back damper too. I'm not sure the latter will affect the heat much, but there it is. Outdoor temp are in the 40's, so not too bad to work in. Started all that 1/2 hour ago and the temp is at 150 and climbing much better than yesterday. I will say this, it was nice of Nicole Humphrey, as all of you, to contact me yesterday as it was a holiday. Today: a 14 lb spatchcocked turkey.
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