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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-27-2013, 03:52 PM   #1
schmitty28
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how much is a good amount of charcoal to use to maintain a good temp for a long cook when first firing up an offset.my cook chamber is 48in long 20 inch diameter insulated firebox 18x18x18 my temp fluctuates a lot and I don't know why! The opening from firebox to chamber is 4in x 12in and smoke stack is 42in tall and 3 inch in diameter any suggestions on why temp is so hard to hold? steel on cook chamber is approx. 3/16 inch or should I just get a guru
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char griller 5050/ homemade offset
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Unread 01-27-2013, 05:08 PM   #2
Bludawg
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IT"S A STICK BURNER not a Weber! Stop putting regular In that Pretty Red Ferrari it requires Premium to run efficiently. Dump in a 1/2 a sack of lump and 2 splits blast it with a TX Match feed it 1 split when the temp drops 25 deg. On a Stick burner you need to learn you cook in a Zone I operate in the 275-325 zone. 300 is my target 25 deg either side is good so when the temp drops to 275 I chuck wood like a wood chuck.
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Unread 01-27-2013, 05:17 PM   #3
Offthehook
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Damn that is a nice smoker
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Unread 01-27-2013, 05:24 PM   #4
schmitty28
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thanks Bludawg that's the info I have been needing to know that it does cook in a zone thought I was doing something wrong not being able to run at a consistent 250 for hours on end and was constantly making adjustments to the damper this is my first build and experience with a stick burner other than what I have read so didn't really know what to expect from a stick burner and will use the advise
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Unread 01-27-2013, 05:27 PM   #5
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thanks offthehook appreciate the comments also like the Ferrari comment from Blu I'm proud of it
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