3 wood chunks plus starter buried in charcoal as I read about here
I lit charcoal and placed a couple of brickettes on top of flame once it was going
Once I had a couple of coals that are grey in color I put the diffuser on and waited until the temp came up to 225 before putting on the meat.
Temp Probe and air temp probe. Supplied Temp gauge runs about 20 degrees cold. Meat placed on smoker at 10:30
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