Rescue Me Please
Good Morning and well met from Florida. I promise I will post in newbie section SOON.
My PROBLEM. I just seasoned my new "Brinkman Smokin Pit" (the one with seperate firebox). I have been reading the forums for 2 days and this is an awsome site. Thank you ALLL. I fired up the smoker with about 5 lbs of charcoal and soaked a few pieces of the "chunks" of wood. I am today going to attempt Pork ribs, Pork Sholder Butt, and a chicken (whole). My question is... where should I put which piece of meat? I have an upper smaller grate and then the base grate. I have plenty of room but was wondering which meat i should place closest and farthest from fire box? ANd about how long I should figure for each? Regular size chicken, 10 lbs ribs in 2 sections and about 6 lb butt. Also how many chunks of wood and for how long? I noticed many conflicks onthis. Some say all through cooking, some say. untill a few hours b 4 done. Thanks Bunches and I look forward to doing alot of posting AND reading here. And please also a good EASY mop and how offten do I Mop? (soaked all the meats in Itialian dressing over nite). Thanks again in advance. Now gonna fumble till I get a few answers. Geesh I am such a newbie lol.