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Unread 12-27-2009, 06:09 PM   #6
bbqbull
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Join Date: 12-27-05
Location: Mid Michigan
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I agree with the above comments from the seasoned veterans here.

I try and preheat my logs on the top of my Klose pit.

When its dark and I see white smoke, I open the doors to the meat chamber, open the door wide open and let the wood get buring very well.
I then close the meat chamber doors and then the firebox.
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