Anyone Here Smoking on a 22” Old Smokey? What’s Your Setup?

Hanging out in the backyard tonight with my boys. It’s about 38°F out, and we’re standing here looking at my 22” Old Smokey cooker.

Years ago I tried using it as a smoker for chicken thighs and spare ribs. That cook didn’t go great because the pit ran way too hot for low-and-slow. Looking back, I’m pretty sure the problem was too much lump charcoal in the basket.

My son and I were talking about giving it another shot in the coming weeks—this time starting with about half a chimney of lump and trying chicken thighs again to see if we can keep it more controlled.

That said, I will say the Old Smokey is a fantastic cooker for traditional hot BBQ chicken, and for under $80 it’s one of the most economical pits out there.

Curious if anyone here has experience cooking on an Old Smokey.

What fuel setup or technique worked best for you? 🔥

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