Sweet. Smoker virgin. Been wanting to try this for a while.
Went with a dual fuel type, with separate doors. I didn't want electric or one that solely relied on wood or briquetts for temp control…As I've been known to grill even if it's -30 out:crazy:
http://www.homedepot.ca/product/dual-fuel-smoker-gas-charcoal/825657
Did a full temp "burn-off" yesterday, being that it's new.
Dry rubbed 13 hrs in advance…1.95kg Pork Shoulder Blade Roast, no bone
Preheat to 225*F…burner set to low…Hardwood briquettes, add 3-4 individual every couple hrs
Hickory chips(dry)…apply small amounts every half hr or so, like less than a 1/4c worth
Temps held rock steady at 230-240 for 8hrs…pulled at an internal temp of 192…wrap in foil and rest it for 1hr.
SO GOOD!…and juicy too! No basting or anything. This is ridiculous:drool:
8hrs later
Smoke ring WHAT! And no soot you may have noticed:) What I read in my research is that you wanna keep the smoke flowing around but certainly out. Trap it too long and you get soot on your food.