"Try loading the box with the Minion method....http://www.homebbq.com/index.php/archives/82"

"I am going to smoke 3 legs of lamb using Cherry. That is my Labor Day. Will probably add Pork and maybe chicken--hate to waste space in the big chamber."

"Why would you want your temp above 230 degrees? Low and slow"

"Right--I don't like the flavor of Red Oak, but White Oak works well."

"I find that keeping the chimney open about 1/2" and opening the bottom damper all the way is the best for heat. I may try just using wood next time--I have access to KD hardwood board ends, and I have a sneaking suspicion that using Cherry or…"

"I have a thermometer on the right side of the big chamber, and I spent Sunday this last weekend smoking Pork, lamb and briscuit. There were only a few times that the temp showed in the 210-250 range, and I did exactly the same thing you do with the…"

"John Marut said:Golden rule of smoking is low and slow. I also have a double barrel smoker and I use lump and wood for doing larg pieces of meat. First I use two chiminey starters to get a nice hot fire base. After I have a good fire base I add more…"