kitchenelf
Chef Extraordinaire
...versus starting a chimney and adding that way. I just want to confirm that I can do it this way. I don't want to smoke the chickens for 5 hours - I want the heat hotter to smoke in less time as they turn out juicier that way. So, I'm thinking if I can add a couple cups of charcoal/wood briquettes every hour or so it might help keep the temp up.
Am I thinking right?
Am I thinking right?