Quote:
Originally Posted by OLS
The unit you have is basically always going to be an indirect heat smoker, which i can tell you from
a year's experience, is AWESOME. Not nearly as efficient or minder-free as the 3-500 dollar units,
but makes great BBQ. Make your pile of fire on the end opposite of the chimney, and toss your smoke
wood on top of the coals before closing the lid once your coals are where you want em. inside the unit,
with indirect heat, you should be getting 200-225 on the meat end. smoke will draw from the fire to the
chimney end giving you decent smoke envelopment. Fire will usually need a extra handful of coal
about every 90 mins. But regardless, it will take you several weekends to learn the quirks of your unit.
Then when you are about predictable, call your friends over.
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You pretty much nailed my experience today, but I did get it a little hotter based on temp. Middle of smoker was low 300s end by chimney 275ish was the peak.
Tritip is done. Sampled a piece and it is tasty. Middle is so juicy.