Smoking help for XL

DirtyJP

I can't get the heat low.

I got the lump going with 2 chunks of over-night-soaked pecan.

It sits around 275 but when I close the damper at the base it somewhat drops, but I lose my smoke. I am really trying to pin it at 225 for a long smoke with pork ribs.

Any ideas?

Florida Grillin Girl

You want 250 dome temp. Don't worry about the smoke, it's there. With the egg, no need to soak your wood chunks next time. Personally, I would use more than 2 chunks, but I really like the smoke on ribs.

BBQMaven

250-275 is a good range... put your hand over the top vent and allow the exhaust to flow across our palm... after about 10 seconds - smell your skin, that's what the meat is getting... you will find it takes very little smoke to permeate the meat... don't worry if you can't "see it"... it's there...just like FGG said above

DirtyJP

Thanks. I will keep that in mind.

How many chunks for a 14 hour brisket?

BBQMaven

normally I put two on top of the fire grate before I put any lump in, one or two in the middle of the lump (just off center) and then one or two on the top just before I drop the plate setter in.

DirtyJP

Thanks. I will keep that in mind.

How many chunks for a 14 hour brisket?

Frank from Houma

6-8 fist size scattered throughout the lump like Clark suggested should work for brisket/pork butt/ribs

Good luck with it