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HELP!! where to place wood chips???

post #1 of 9
Thread Starter 
Today is my first attempt at smoking (i have a post under the pork section).Correct me if I'm wrong! I place water soaked wood chips on the small pan supplied with the electric accessory and place the pan on top of the heating element. pics>http://www.brinkmann.net/Docs/Pdf/812-3323-0.pdf
post #2 of 9
Yes sir, you are correct!!PDT_Armataz_01_34.gif
post #3 of 9
Thread Starter 
Thanks!just want to make sure and not blow my first attempt.icon_smile.gif
post #4 of 9
Good luck Stanley!
post #5 of 9
Good luck and enjoy it!
post #6 of 9
Good luck , ask all the questions ya want we are here to help
post #7 of 9

How Long ??

I am just getting started with Smoking Meats,I am going to try a Roast Beef for my first time,4-6 pounds,How long will I have to Smoke this,and what should be my Finished Meat Temp.

Thanks Ken
post #8 of 9
Hey there kkw515,

A guideline is about 1 to 1.5 hours per pound, of course a lot depends on the shape of the piece of meat and the surface area to mass ratio. As stated above get a good thermo and leave plenty of time, some pieces of the same cut take less or more time than others. As for a finished temp for roast beef if you are slicing, a good temp would be about 140 degrees - medium rare!

Hope this helps. BTW head on over to Roll Call and give yourself a proper introduction to the forum.

Take care, have fun, and do good!

Regards,

Meowey
post #9 of 9
Welcome to the SMF the best BBQ site on the net glad to have you icon_exclaim.gif
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