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Old 01-20-2020, 06:31 PM   #28
Little Pig Barbeque
On the road to being a farker
 
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Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Start with the basics. Try a chimney of charcoal with no wood. Leave the exhaust and intake wide open. If it gets up to temp, throw on a piece of wood. You will likely need to add a split every 30 minutes to keep a bed of hot coals.

In my experience, I would have trouble keeping the temp up if the cooker wasnt ready for the meat. In other words...take at least an hour to get the temp where you want it and make sure it stays there before you put your food on.

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