Now you can have award winning BBQ in your own backyard!
To start the Outlaw, we recommend using approximately a half pan (12"x10") filled with good quality lump charcoal dumped into the fire basket along with one normal size split (3"diameter x 10"-14" long) and at least one smaller piece of kindling and 2-3 firestarters of your choice.
Light the fire starters inside the firebox and lay some kindling on or around them. Leave our firebox door open as well as the cooking chamber door, while the charcoal and splits are ashing up. Once the charcoal is all burning well, add another split on top of the hot coals. When the split has ignited and is burning, shut the cook chamber and the firebox door.
At this time, make sure that the intake and exhaust damper are both open all the way (vertical). If you are getting alot of smoke through the exhaust, it may be necessary to open just the firebox door for a few minutes to stoke the fire.
Let the thermometer reach the point you want to cook (typically 275F - 300F).
Turn the exhaust damper to approximately 45 degree angle and keep an eye on the thermometer for a minute or two. Adjust the exhaust damper accordingly to the temp you prefer. Open or vertical allows more airflow and more heat, while closed or horizontal means less heat. The trick is to run the temp you want without being able to seem smoke out of the exhaust.
Continue to add small splits to the fire throughout the cook process. We recommend checking the fire every 20 minutes. Each species of wood, as well as the moisture content, will affect how often you need to add a split and how clean your fire is.