Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 06-18-2013, 04:22 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Smokezilla's Avatar
Join Date: 06-13-13
Location: Hickory,NC
Exclamation 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!
Smokezilla is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 10:26 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts