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Just to reiterate adding metal will just increase the time for the smoker internal temperature to get where you want it... once it is warm it stays there. The difference in time is negligible since it makes your smoker better as a whole.
If you do tuning plates ( like mentioned before by...
The thing is when your fire gets hot it's going to warp back down... and you'll have to start all over again.. or at least I did.
Don't throw away the idea of the basket, it'll make everything 10x better in the end. I just happened to have a grate from a hibatchi style square grill that fit...
as was said earlier, you can fit pretty much any brisket in that SNP just find one that fits your need.
Every pit man has his own version of what to do, i do mine very similar to the way mythmaster does his. Trim off hard fat... rub her up... let her sleep overnight... heat up the SNP to...
I'm the same as Tom37... since the switch I find it hard to look thru all the new posts... if it isn't on the first page of the "new posts" I won't see it now that read posts don't go away and I'm too lazy to look pages back.
Don't let it get you down, once all the kinks are worked out of the...
Seems oven rope gasket is the most popular way to seal that. I have not sealed that part of mine up yet. I have heard of people just using strips of high temp felt to seal it as well instead of the rope.
ok, I am not admitting this... so it's off the record... but I frequently use the "pork rub" & "sweet & smoky" when I am in a pinch.
Both are delicious... you can't buy it in bulk containers though. At memorial day the stuff was on sale for $2
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