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Okay everybody I have some updates on my smoker. I used it this past weekend with great success. I learned a few more things about somikng meat in the process as well. I found that getting the temperature up in the "longhorn" was difficult because I didnt split the logs and give it enough fuel...
It was a little below 12 degrees when I started to cook. It was pretty hard to get it hot but once it was hot I could keep it at 225 for almost four hours at a time. I also noticed that if I split wood instead of putting whole logs in that I could raise the temperature dramatically.
Its funny what time will allow you to do. I had a half day of school today and I am preparing to take this bad boy out for a second run. I went walmart and pick up some cheap high temp paint for the chamber and I will let you know how it works. The main chamber door has an expensive high temp...