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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 05-29-2011, 09:52 PM   #1
Tnbbq2
Found some matches.
 
Join Date: 05-27-11
Location: Morristown tn
Default Newbie need help

Hey there brethren I have a new snp just starting out have BBQ alot but not smoked.I have bought three temp gages I'm going to replace the one it came with and put the others one the left the on the right next to the grill have bought from horizon a charcoal basket, convection plate next I plan on extending smoke stack next to the grill. Need help on baffle how and what to make it out of then cure it. What kind of charcoal is best kingsford or royal oak with wood chunks and what kind of gasket sealer is best to use.
Tnbbq2
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Old 06-02-2011, 01:46 PM   #2
QansasjayhawQ
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Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

Hello there! And welcome.

I have a snp that I really enjoy cooking on now that I've modified it some.

For the heat deflector, I bought two replacement charcoal grates that are supposed to go in the firebox (or in the bottom of the cooking chamber).

What I do is wrap them in aluminum foil and place them sideways in the cooking chamber, right up next to the firebox opening. There's a small gap left that I make an aluminum foil shield to block the remainder of the opening.

You will have to pound down one cross piece at one end of the grate to get it to fit over the cooking grate hooks.

Once those are in place, the heat and smoke are forced to travel a ways before they come back up to the cooking grate level.

This really evens out the temps in the cooker and makes it super nice to use.

I hope this helps.
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