I tried to get the local high school ag shop to repair my old rusted out wood burning pit, but honestly, they did a poor job. Everything leaks, they moved the fire is too close to the meat, etc. So the new pellet smoker arrived Thurs, spent a day assembling and burning it in. So today it was time to smoke a prime rib roast and a pork shoulder.
It all turned out tasty, if not as pretty or smoky as on my old pit.
To get a crust, should I fire it up to 450 for an hour and then turn it down to 225?
On the old pit, I'd simply put the brisket/prime rib on hot and let it burn nearly out... then add sticks as needed for the rest of the day.