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New build tuning questions - Page 2

post #21 of 24
Quote:
Originally Posted by DaveOmak View Post

Use the smoker for 6 months before you decide anything....


Good advice.

I have not had any problem with oversmoking. I typically leave the meat in the smoke for up to 14 hours no problem.

Fiddling with the design of the smoker is not the way to go if you want less smoke.

The design of the smoker is all about heat control not smoke control.

For less smoke flavor just foil your meat after a few hours.

post #22 of 24

Cuth,

 

Looking real good now.  Glad to hear you have the low temp cooking under control.

If you are concerned about over smoking you can just use lump / charcoal briquettes during final hours. 

Start them up in a chimney or have another fire burning for hot coals.  Learn a bit more

about this cooker before you make any major changes.

 

RG

post #23 of 24
Thread Starter 

Thanks guys, she works like a dream.

 

 

 

post #24 of 24

Nicely done!

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