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Here is a URL to a photo I took:
http://gallery.me.com/gemohler#10001...&bgcolor=black
A restaraunt near me..or the owner..approached me and asked if I wanted it.
$700.
All of the doors open cleanly..no major rust anywhere, inside is clean..although some surface rust..and the smell of...
Ok..so I start up in the AM, and with every smoke, with at least 2 full loads from the chimney starter.
No probs.
But, about 7hrs into the cook, im having a HARD time maintaining temps..
Is the old coal load so high, that I cant burn well enough in the firebox? Im not having to OVERLOAD to...
Hopefully ive paid attention..
Hardware:
BBQ Galore Bar-B-Chef, with fireplace rope sealing mod (with heavy brick secret mod), SS tuning plates, exhaust stack extended down to the grill surface.
Meat:
9lb Shoulder (All day)
3 rack of pork ribs brining all night, to go on at noon.
~25 sausages...
Ok..thats the first step. :)
I have this "OK" unit:
http://www.bbqgalore.com/smokers/bar_b_chef_offset/
And, Im always either adding too MUCH charcoal, or not enough, or the chunks are too small and dusty *ick* or...
Should I be using just wood? Or pellets and adding wood for smoke?
Id...
New member, hopefully a LONG time member, but new to smoking.
I have a problem..ive been asked to smoke up a meal for my group at work after a # of co-workers go to sample some of my smoking projects this spring and summer.
Chickens, roasts, tons of sausage, lots of salmon..etc.
My only real...