you need to get on the 
Don’t seal it up too much, you want to have plenty of air getting to the coals, and being able to adjust how much air helps as well
on a related note, I am very excited about having a full smoked turkey for thanksgiving this year!!! mmmm cannot waittttttttt
i meant on the back of the smoker. I would like to get more air to the coals in the barrel, we may put another cut or two in the sides. I almost think a small fan on the side would do wonders.
TMSS
Top Mounted Smoke Stack
well, the reason we have it on the back is that there are already threaded inlets from the old oil system. we just bought some pipes to fit in there.
My uncle had a really nice brick smoke house in his yard. He was smoking some Salmon and his neighbors didnt know what it was and called the fire co and they tore off the roof and sprayed it down lol. Ahhh. People are clueless.
Thanks for the tips guys. I will certainly try wood next time. As far as the neighbors well I don’t live in some fggy suburb so idk what to tell ya. Nobody has had a problem yet.
Also, it’s not like people are outside in the 50 degree heat these days.
You might get more objection in summer, but if you smoke their meat, you might win them over.
Smoking food without woodchips = epic fail.
Not saying it’s not good but at least do it right.
WHAT? Posting in thread without reading = epic fail.
Not saying you suck but you should read more.
404: Explanation of missing wood chips not found.
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Srsly Glitch that was so stupid, srsly
Man I just ate a pork and bbq sandwich. So good.
You’re still doing it wrong, lmao.
Yeah the fact that everything tasted delicious, juicy and tender is a clear indication of how wrong we did it. Thanks Glitch!!! LOLLLLLLLLLL
coolstorybro.jpg
Smoke it right and it will taste even better next time, amateaurs 
Even though Fry originally gave up on this project, at least he knows how to use it correctly. I’m sure he’ll help you guys out.
I’ll have to refine my technique at your place. I’ve got a standard sized smoker (that looks like a little escape pod compared to the 300 gallon beast) that the inlaws gave me. I made a pork roast last weekend by soaking it overnight in bourbon and water, then rubbing it the next morning with diced red onion, garlic, sugar, salt, black pepper, and paprika, then smoking it for 12 hours with charcoal and hickory chips.
As awesome as it sounds, the bourbon soak was unnecessary and my rub wasn’t that good.
So I’m going to get a post-thanksgiving turkey at deep discount on Friday, fist it with a genny pounder, and smoke it at your house with a pile of ash logs. :tup: Also a pork-something soaked in wango-tango overnight.