AllenOK
Executive Chef
Jeekinz, if you go with the second "feeder" fire to produce wood coals, you can keep the second fire in an older grill, if you have one.
FletcherNC said:Do what Andy said. Smoke for 4 hours at 225-250* (no higher at any point in the cooking sequence!!) and then finish in the oven. There is plenty of smoke in that amount of time--even too much. Then finish for about 6 hours in the oven at 250* (because the "real" temp in the smoker was probably not all the way up to 250*).
It is easier to do this without all the hassle of keeping a fire going. The end result will be just as good--crusty, brown, succulent.
Be careful not to use an actively burning wood or charcoal. It needs to be embers/coals. Actively burning wood will give off an acrid smoke.
If using wood, start it in another container and shovel in the coals
Uncle Bob said:In support of what Miss Elf says. It is not the BBQ appliance, nor the long duration of the cooking time that causes over smoked meats, but rather the use of to much flavoring wood causing excessive smoke.
An anology might be, It is not the bow and arrow, but rather the Indain shooting it that makes the difference.
(Miss Elf if this ain't what ya meant, please don't send me to the wood shed!)
Jeekinz said:BTW, not to confuze matters . It's a 7.27 lb. picnic.
Jeekinz said:BTW, not to confuze matters . It's a 7.27 lb. picnic.
AllenOK said:Uncle Bob, could you enlighten me on the "Minion Method"? I've never heard of it before.