For a Saturday the day started off early. Rather than sleeping late, I had to get the pit fired up and ready for the cook out. My family was having a family reunion which honored my aunt, uncle and my dad.
My contribution to the family reunion was 20 pounds of chicken and 7 pounds of sausage. However, to have everything ready on schedule I had to start the pit around 8 am Saturday morning.
The fire box on the smoker is 2 feet and 6 inches long. To start the fire I typically use a small bag of self-lighting charcoal, with wood stacked on top of the charcoal. The wood is stacked with two pieces long ways, and two pieces cross ways.
It is as simple as lighting the bag and letting the wood born down to coals. When the first pieces of wood have turned into coals, additional pieces of wood are added. Usually, two pieces of oak wood are added, each piece laying at 90 degrees to the other.
Enough about the wood, let’s talk about the chicken.