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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 01-29-2013, 09:09 AM   #1
Full Fledged Farker

Join Date: 12-15-12
Location: tuckerman,ark
Default too much smoke question

I was off yesterday and played with my abs bar be cube since it was 70 degrees in january.Wow! used a handful of charcoal in chimney,then about a double handful of wood chunks fist size and smaller. kept the bottom firebox open till wood was lit good. I had this thing 250 top to bottom front to back, I was excited! now my question,when adding a chunk of wood it smokes moderately heavy for about five minutes then cleans up, is this okay or should I keep the box open for awhile, or add lump instead of wood? This smoker was even with a smaller fire and adding every hour than starting a large fire and closing vents, bottom got way hotter this way. thanks for all the advice. A doctor ask me once "do you smoke?" I said HELL YEAH!
weber otg, lonestar insulated vertical,backwoods chuby.smoke hollow electric. Weber gasser. And a meat pin from lockhart texas!
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Old 01-29-2013, 09:38 AM   #2
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

It 's fine, you can leave the FB door cracked open until ignition occurs but really not a necessity. If you preheat the chunks they flame faster.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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