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Recent content by bdnannac
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Bob,
Did some ribs today in 90ish degrees today. Just runs a little hotter. Had mine going at 240-245 today. With mine I had to get the needle valve because I wasn't able to get down to 225 on normal days. I also have the cast iron pan on bolts above the burner. Chunks work perfect for...
I wanted to add that stack to mine. The cover I got from Amazon fits nice and snug. Not sure If I should put on the stack and cut the cover to fit over it.
I need to make a temp cart for mine too.
Ahh higher at the end. Going to try that next time. Took it off at 165 degrees and pulled it for sammies. Will try the butter under the skin too.
Thanks everyone.
Tried a whole chicken last weekend. Not sure if I kept in in long enough. Thought skin would have been crispier. At least it was real juicy thanks to overnight brine.
Should I put anything inside the chicken? I pulled out the liver and gizzard pouch.
I think you season it to get out all the factory residue and smells. When I seasoned my smoker I just sprayed some Pam on the inside walls and did a test smoke to see how my temps were. Hope this helps.