LarryWolfe
Chef Extraordinaire
There is also the Wolfe Method. When smoking I load the cooker up first with lump and wood, then cold meat. Light just a couple seconds with a Map torch, let burn 5-10 minutes depending on weather, shut the lid and vents and then with the vents 100% open let the grill come up to 100-150º (weather dependant) and then shut the top and bottom vents to 75% closed. This will let the temps gradually climb and settle in between 250-300º.
Skip to 6:34 mark to see the lighting process. I have 3 charcoal chimneys I haven't used in years.
Grilled Slow Smoked BBQ Pork Loin - YouTube
Skip to 6:34 mark to see the lighting process. I have 3 charcoal chimneys I haven't used in years.
Grilled Slow Smoked BBQ Pork Loin - YouTube