Posted by Marc Raskinski on September 07, 1996 at 06:52:12:
In Reply to: Re: heat posted by william davis on June 27, 1996 at 22:49:20:
: : I just bought a brinkman smoke n pit professional and tried
: : smoking for the first time. I had the worst time keeping the fire
: : cool. I was smoking chicken and was told to keep the fire around 180-
: : 200. I couldnt keep the fire
cooler than 280 and when it was around
: : 200 it would burn down rapidly. What is the secret to keeping the fire
: : at a constant temperature. I had used pecan charcoal and mesquite wood
: : chips please help me out no one in the north does th
is kinda cooking
: : and iam really lost.
: the grill does have an exhaust and starving the fire didnt seem
: to work is there a way to seal the fire box a little better
what I did is use the large wood chunks the chips burn fast and hot a
lso closed the damper,andput the bird all the way at the other end at first and move it over as the coals burned, I put hand fulls of charcol and wood chips at a time.
My wings burnt and drumbsticks got very dark, so next time Im going to loosely wrap
them in foil and then take it off for the last hour.
good luck
Marc