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Unread 06-15-2009, 05:38 PM   #11
BBQchef33
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Join Date: 08-11-03
Location: Long Island, NY
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i cooked on a smoke-n-pit for a few years now. We used it for the boys scout outings after being donated to us by sawdustguy...

Its a good pit... like arlin said it needs a baffle, i made them out of foil for a while before doing the 'tuning plate" style baffle. if u cant make a baffle at least use a pan of water next to the hot spot. i also but some water in the bottom of the pit. let us know if u need a baffle design..we have one floating around the forum somewhere.

Use 3-4 inch splits, about 4-8 inchs long.. Start with a half chimney and 1-2 splits, get to 300, damper down and let temps settle in where u want. After that, feed it a log every 45 minutes or so.. Keep a decent coalbed with some lump and you can produce excellent quality Que.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

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