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The 22" is quite big.
But is the 18" charcoal pan big enough to not have to keep refilling with charcoal over a 12 hour smoke?
I can't look at either, due to lockdown and no shops near me stock them.
Ok.
I think I'm going to get the smokey mountain.
What are the pros and cons of the 18" (47mm) vs 22" (57mm)?
Space and motability aren't really an issue for me.
Surely it can't be that difficult to move.
Thanks for the reply.
Would I need to add charcoal on a 12 hour smoke with the 18"?
I'm thinking if I got the 18" it would be easier to regulate the temperature?
Im probably only going to smoke one joint of meat at a time.
Hi,
I'm looking at buying a vertical charcoal smoker.
I have been looking at the Char-broil bullet and the Weber smokey mountain.
These two have large doors on the front making it easy to add more charcoal. I like this feature.
Is the 47mm Weber smokey mountain large enough for a 12 hour...
It's an upright smoker.
It doesn't have a bottom vent, just a door.
I might try putting the meat on the bottom of the two levels.
I'll try leaving the top vent open like you said tho.
Hi,
I bought a cheap upright smoker and have had trouble regulating the temerature.
I set up the charcoal bed and got the heat up to 228 Fahrenheit. I had all the top vent and the bottom door open but couldn't get it any higher.
I heated up more charcoal in my charcoal starter and put that...
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