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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-19-2013, 01:13 PM   #16
Full Fledged Farker
Join Date: 09-06-13
Location: Croton, NY

Bludawg - darn right. It has been REALLY hard to get the temps down to 225 - tho I bought a Maverick to help.
If I start the snake with hot coals burning at opposite ends - will this allow me to not have to add anything during the cook?
Again, and sorry, using the snake method - how do you not get the bad smell of the charcoal as it heats up? Also, you all use dry wood chunks - not soaked chips??
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Old 10-19-2013, 01:18 PM   #17
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

I start one end open the intake and exhaust WFO and let it rip. Don't add your starter coals until that are ashed over or yo can see no visible smoke from them. I use chunks I place 1 every 3-4 " on top of the snake. don't forget about every 3-4 hrs rotate the lid 90 deg so the exhaust port stays opposite the fire.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Thanks from:--->

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