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Old 11-22-2013, 12:47 PM   #7
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

Definitely, ditch the chips and grab a bag of wood chunks. Remember every time you open the lid to throw chips on you're loosing heat not to mention the acrid white smoke that's coming off of them each time you throw a handful on.

You should try out some lump charcoal. Fill up the smoker with unlit lump. Light 2 spots on top with some weber starter cubes. Give it 10-15 min to light the charcoal. Then push a chunk of wood into each spot of lit coals. Close the lid and leave the vents wide open until you're 50-100* from your target temp. Wait until the smoke turns from billowy white to thin blue and then put the meat on. Usually 30-45 minutes.

Check out this thread, for thin blue smoke.
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
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