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Direct Heat Smoker Question....

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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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06-18-2013, 04:22 PM	#1
Smokezilla Wandering around with a bag of matchlight, looking for a match. Join Date: 06-13-13 Location: Hickory,NC	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!