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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 11-16-2011, 11:54 AM   #16
gharriger
Knows what a fatty is.
 
Join Date: 11-14-11
Location: eugene, oregon
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Should I put some kind of gasket around the smoke chamber door to seal it up? What size firebox to smoke chamber opening for a 25" X 4' smoke chamber. How far up from the bottom should I put the deflector and plates? How far above the plates should I mount the first cooking grate and how far above that to the 2nd grates? Thanks.....like I said, I'm brand new to this.
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Old 11-19-2011, 07:22 AM   #17
gharriger
Knows what a fatty is.
 
Join Date: 11-14-11
Location: eugene, oregon
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If I decide to add a vertical cabinet on the end for cooler smoking of jerky and fish, how large of an opening do I cut between the main smoke chamber and the cold smoke chamber? Any other details I need to know about to keep the smoke drafting all the way through and out the far end without getting stale?
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