Food Smoker

how can i keep my coals in my grill hotter longer and smoker too?

after I let the fire go out and the coals are white the grill does not seem to stay hot long enough to cook food. the same goes for the smoker and i am grilleng a lot of food

When I smoke a Turkey, Pork Loin, Ribs or anything that takes most all day, I add 8-10 coals every hour, or more wood, if I am using strictly wood. It takes a little practice with wood, but you will get the hang of it. Until then, if your fire gets too cold to finish your meat, just put it in the oven to finish it. The meat absorbs all the smoke flavor it is going to in the first 2 hours.

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