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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 02-25-2013, 03:11 PM   #16
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

Originally Posted by J'ville Grill View Post
Chicken soaks up smoke flavor like a sponge.
I agree. Chicken soaks up smoke faster than other meats.

As for heat/smoke control, keep the top vent open, and use the bottom vents to control air intake. At times, your bottom vents may be open a quarter inch, with the kettle at 350 degrees.

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Old 02-25-2013, 03:17 PM   #17
somebody shut me the fark up.
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Join Date: 07-08-10
Location: Texas

Originally Posted by DownHomeQue View Post
Leaky smokers aren't necessarily a good thing.. but they can be worked with if.. the operater knows there pit.. my large offset leaks some.. because i have no gasket.. i have cooked in 20 degree weather on her and ran temps up and above 300 no problem.. and held it there..
It also depends on where the leaks are. I had one bent intake vent on my WSM, while using an iQue 110 on another intake vent. That bent vent allowed enough air to be sucked in by convection to run my temps up too high. I patched the leak, and everything worked fine, again.

Now, my WSM does leak a little smoke through the coal door and around the lid, but heat and smoke are getting OUT, instead of cool air coming in to feed the fire. Those leaks don't seem to matter.

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Old 02-25-2013, 03:21 PM   #18
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

I smoke rather often on a Weber 22" kettle, and I believe that you need only a little bit of wood, and can even get away with just lump and get a good subtle smoke on most meats. I tend not to smoke chicken, preferring to grill it or do high heat roasts.

As to leaking, I have seen some good cooks work with leaky smokers and get excellent product, but, it is harder to do. A smoker with little to no leaking is easier to control over the long run.

And welcome to the Weber Crew and smoking in general.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 02-25-2013, 03:24 PM   #19
Is lookin for wood to cook with.
Join Date: 07-03-12
Location: Vidor,Tx

i tested my cabinet smoker using a cigar and blowing the smoke around the intakes and doors to see if i had airleaks

had a few spots on the door so i put more insulation so now its a double insulation and air tight........if the intakes and exhaust are closed off i cant shut the door good from the pressure, if i put a rag on the exhaust it will blow it off when i shut the door
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Old 02-25-2013, 04:00 PM   #20
Knows what a fatty is.
Join Date: 09-01-12
Location: Taylorsville, NC

I used Royal Oak charcoal.
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Old 02-27-2013, 07:19 PM   #21
is one Smokin' Farker

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Join Date: 01-08-13
Location: michigan

come on my smoker leaks .. they are called vents
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Old 02-27-2013, 08:15 PM   #22
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV

Mine leaks a bit, but nothing i cannot work with.
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Old 02-27-2013, 09:36 PM   #23
Midnight Smoke
somebody shut me the fark up.
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Join Date: 01-24-08
Location: Southern Arizona Desert

Originally Posted by whiteboycustom View Post
meats will only take in so much smoke
before they become garbage.

I know it's an old thread, couldn't help myself.

*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
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