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I want to do some BBs and whole chickens. Is this hard to do because of the different temp settings. I usually do chicken at a higher temp than the ribs. Is there a trick to this? Should I choose a better combo of meats?
It's my first smoke on my new (used) smoker. All grates are the same level, but I think I know where the hotter spots are. I can put the chicken there if it will help. I have 2 oven therms to show me temps on the grates at different places.
Thanks. Got it yesterday. Spent today picking up thermometers and other things I'll use regularly. Got a nice box and put it on the trailer to put these things in so I'll have them closeby. Add a propane tank. I really like my smoker. I'll try and post some pics soon.
I use a Lang 84 which has a slight temp diffrence left to right. I put the ribs on first since they take longer and put them in the lower temp section. I usually cook the ribs 250 and chicken 275 to 300
I cleaned the chrome stacks and rims today too. It's a good looking unit, to me. I can tell I'm going to enjoy smoking with wood. I'll try to posts pics tomorrow.
Cool well mine isn't fancy no chrome and is very dirty and needs some fresh paint but when it stops raining I'll start working on all that at least its mine.
Mine could use some paint too. I didn't really need the chrome, but it just happened to have it. I really like the Langs. They'll both make us some tasty Q!
My cousin told me about something that you put on rust and just turns it to powder that you can brush off. He's supposed to be getting the product name for me. I'll let you know.