Friday, July 3, 2009
Ready for smoking. I'll be getting up about 6:00AM and preheating the smoker and soaking my wood chips. Once I get an internal temp of 100, I will begin smoking. There will be four checkpoints along the way. In two hours, I will increase the heat to 110. In 4 hours I will increase 125. In 4 more hours, to 135, and the last 2 hours or so to 145-150 with an ultimate goal of 140 internal meat temp. My smoker uses about a gallon of water an hour and will burn 6oz of chips in about 2 hours. This is an LP smoker, so my heat is a bit more efficient than an electric or coal fueled smoker.