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Recent content by nightwatch
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Well I cranked her up for her maiden dry run to see what she could do. No water in the pan. I do have a charcoal pan (unmodified). I used a full chimney and to cut corners I just started a couple of briquets with my gas torch. It took about 45 min to get hot and the temp gauge showed just shy of...
I have seen a lot of posts with different meats foiling them sometime during the smoking process. What meats do you primarily do this for and at what stage do you do this? What is the purpose? Do you foil it good and tight or loosely? Thanks.
Im new here, my Wife just found one of these in a garage sale and bought it for me. Is there a way to fit a Turkey or two Beer Can Chickens in these? This smoker seems a bit small, I may be wrong though. Do I have to have a charcoal pan or can I put them right on the bottom of the smoker?