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ham & beans, chicken/ham wild rice casserole, and AMAZING chicken broth

Discussion in 'Blowing Smoke Around the Smoker.' started by trikefreak, Nov 24, 2013.

  1. trikefreak

    trikefreak Smoke Blower

    Tossed a half ham from the pig that was raised this year, and a couple chickens. Boiled the chickens afterwards to make up a bunch of smokey chicken broth. Got half the ham broken down and going into a huge pot of beans. Rest of the ham, and some of the chicken, is getting ready to go into a wild rice casserole. I LOVE smoking something every weekend!

    After about 6 weeks now, it's time to figure out how to get more heat out of my Masterbuilt horizontal smoker. It will hold about 200 degrees with a full load like this. I've never opened the smoke stack vent, maybe that's where I'm limiting my heat. No complaints thus far, but would be nice to kick it up a notch to finish off the meats a little quicker.

     
     
    Last edited: Nov 25, 2013
  2. You should have your top vent wide open. Then control heat with bottom vent. Have you checked your temp Gage for accuracy?

    Everything looks good so far.

    Happy smoken.

    David
     
  3. trikefreak

    trikefreak Smoke Blower

    Thanks for the words of advice! I'm new to the dedicated smoker, and learning everything the hard way. I will take your advice with the top smoke vent when I toss a turkey and duck on later this week.