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Old 07-06-2019, 06:20 PM   #2
Babbling Farker

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Join Date: 08-09-16
Location: STL
Name/Nickname : Joel

Lots of questions.

How are you starting the fire? I use a chimney full of kingsford and a few sticks. Leave the door open a few inches until the smoker is up to temp. You need a good coal base.

Are your exhaust vents and intake vents all wide open?

Where are you getting the wood? If it’s not seasoned well it can smolder instead of catching and burning clean.

Are you preheating splits on the top of the firebox before you put them in? They will catch quicker.

Start there!
Lang 36 Deluxe, Pit Barrel Cooker, Weber 26 w/ Rotisserie Ring, Weber MasterTouch 22, Good One Open Range, Blackstone 36 Griddle, Traeger Junior (retired), Char-Broil Gasser, Thermopop Red, Fireboard

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Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
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