For starters this smoker is awesome. Cooking with charcoal with precise temperature on little grill WOW!!! My wife got it for me as present. So I would smoke more. I have a large smoker but now it’s just the two of us. So I do not use it much.
Anyway my meals are great but left overs are a little to smoky. I am using 70% hardwood lump charcoal and 30% hardwood either apple or pecan @225 to 300 depending cut of meat.
Any suggestion on adjustments???
Turn out to be the new lumb charcoal I was buying. All good now
What were you using and what are you using now?
2012 Phoenix 721 pro xp / 250hp SHO
2003 Skeeter TZX-190 / 150hp OX66
How well does running wood chunks through there work?
You do not run wood chunks thru a gravity fed unless they are the size of charcoal, there is a spot to put wood under the grate where the embers from the coal fall down that will get the wood chunks smoldering.Originally Posted by School Master
Ahh interesting. I'm liking the idea of being able to mix the 2.
Sorry to disagree but I run wood chunks all the time. I like to keep wood chunks up to baseball size maybe slightly bigger. I do mix with charcoal to fill the void.
If you use charcoal you can mix wood pellets in too. There is waist with that though
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