I'm going to smoke it HEAVY from the start and then gradually transition into just charcoal heat. Shooting for around 12 hours of 225-250 range for the heat.
Thick white smoke billowing out of your chimney can and will leave what tastes like ( and is ) a layer of creosote on your meat. A line I crossed a few times A stronger flavored wood if you want more smoke taste is OK , just try and keep the smoke in the thin and blue range rather than your cooker looking like an old steam train engine
Congrats to The grad weezy and the proud parents !!
Phil
�The public cannot be too curious concerning the characters of public men.� �Samuel Adams
"All men having power ought to be distrusted to a certain degree." --James Madison
