Hello from south Fl. Gonna need some help. - Page 2 - BBQ Central

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Old 01-02-2013, 09:00 PM   #11
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Welcome to The Forum, good to have you here.
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Old 01-02-2013, 11:21 PM   #12
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PIcs as promised!!
front shot of smoker


in side with wood chip box and water tray


close up of wood tray




and i have seen from reading post you all love food porn pics so here is the 2 chickens we smoked a little crispy on the outside but tasted amazing!!




hope the pics help you guys help me!! let me know if you have any questions and i will try my best to answer!

all and any pointers are awesome !!!
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Old 01-03-2013, 11:37 AM   #13
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Ahh ok. Thought you had a regular old gas grill. That thing you got there should smoke like a house on fire. Seems like our old pal Pigs on the Wing used a arsenal of those gizmos for his catering adventures. Bet you will get the hang of it soonish.
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Old 01-03-2013, 12:14 PM   #14
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Ahh ok. Thought you had a regular old gas grill. That thing you got there should smoke like a house on fire.
See that's what i was saying, maybe i should post this in a different area?? or can someone tell me how to make it as you stated like a house is on fire!! lol
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Old 01-03-2013, 02:19 PM   #15
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Try saw dust in the woodbox
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Old 01-03-2013, 02:34 PM   #16
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^^^ really ???

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Old 01-03-2013, 03:45 PM   #17
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I dont know exactly how those things are built..but if the chips or chunks aint firing off typical solution would be to move them closer to the heat source. That is what is the matter with some of the electric yup cookers. The chips is too far from the heat. Takes a bit of re injuneering..lol.
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Old 01-03-2013, 04:30 PM   #18
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Also, as I said in another post...you DON'T want a thick, heavy smoke (or, at least I don't). A thin, light blue smoke is perfect. You can even get smoke in the meat when you can't see any at all.

BOB
and yes, sawdust (from hardwoods) in the smoker box works OK
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Old 01-03-2013, 08:10 PM   #19
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What bob said!
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Old 01-03-2013, 08:10 PM   #20
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And bigwheel
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