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I thought I would post an update. I sealed everything I could. Ribs and shoulder came out well. There was such a difference in temperatures from the top of the grill and left and right sides. When I had everything on there it was like a 35° difference. I see cleaning out the firebox is going to...
I just seasoned my char-broil offset smoker 430. I thought I sealed it up good. However today I noticed that I went through a whole chimney of charcoal in about 2 hours. Is this normal? By the looks of it I will have to add charcoal every hour. I did buy some expanded metal to make a charcoal...
So I put it together and see all the gaps in the firebox? Between the top and bottom parts of the firebox. What do you suggest I seal it with permatex red rtv? If so do I run it on the outside only?
I saw a forum about making a baffel, tuning plates, sealing the doors and firebox. Does that matter? Or is the smoker too small it wouldn't make any difference?
So I was given this smoker as a gift. I'm new to smoking and so far have only done it on a 22 inch weber grill. I know its not top of the line, but I was hoping with the expertise of the community members I can make this smoker worth while.
Any and all advice will be considered. Thank you in...
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