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Thanks for the replies. In my further research on the subject, I found this...
http://www.smokingmeatforums.com/a/guide-for-woods-used-to-smoke-food
The bottom of the listing states what not to use.
I should have looked harder before I posed the question.
Danny, thanks for the reply!
Yeah, there are a some leaks, but they are mostly around where the lid meets the body of the smoker. I will look closer at it and see what can be done to fix them. And yep, you nailed it... I open and shut the dampers constantly. I'll take your advice next time...
So when you are smoking at a given temperature, what is the best way to maintain your temperature? I'm finding that I'm running outside every 15 minutes to add wood, open or close the side or top dampers, or even to open the firebox lid to let some heat out. I'd like to get to the point where...
Hey Everyone,
Just got a my first smoker for Christmas, and I'm trying it out for the first time today. Well, I seasoned it last weekend, so I'm about to start for real today. I'm going do a second season on the grates because I wasn't fully satisfied with where I kept the temperature at...