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I put 2 handfuls of chips in during the last hour (45 minutes I find isn't long enough) and left the vent wide open the entire time. Temp got up to 290!!! But I opened the door and brought it down. Anyways. Try adding more wood. It's going to be a really light smoke that judges look for since...
Hey guys. I'm new to this site so bear with me as this is probably in the wrong section. Anyways I'll introduce myself. Im 17 years old and been smoking since I was 14. Cooking since I was 3. I purchased a MES 40" for a STEAL at academy today for $199 8 hours before it was supposed to be on sale...
I got mine today. The 40" for a steal at academy $199!!!!! Anyways. To preseason it I set it at 275 for 3 hours. Around hour 2 I noticed the meat probe and internal thermometer were reading 280+!!! But after a little while it calmed down to 273.
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