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for those that have the charbroil how do u build and keep fire.....I am using lump and wood chunks and havng problems getting temp up and keeping it. the last 5.5 hour smoke I used darn near a full bag of lump and 3/4 of a big bag of chunks.....seems like a lot. I do know when I add lump or...
whew what a night....pulled her out at about 830 this morning and she is still all bundled up in towels waiting for the other dishes to be complete.... (wife is on her own schedule around here... lol) cant get camera to work for some reason so the QView wont be happening this time. I will follow...
well here we go threw a 12 pounder on with apple juice and mesquite. fat cap up and gonna smoke for 3 then foil.....temps steady at 250 here goes nothin
I have the big charbroil offset.....the one withe the cheesey state in the middle of lid. I have learned here its about experimentation and it appears I'm about to embark on some seasoned boot leather
Sorry for the stupidity but just found the site lookn for brisket rubs. I have a char broil offset and will b smoking my brisket tommorow. After reading here its not like I thought. a case of fashionable adult beverages some buddies a comfy chair and a slab of meat. I have seasoned the smoker...
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