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Old 05-29-2008, 12:05 PM   #21
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You're right, I do live in a 2 billion acre forest. Most of it is pine and spruce (mmmmmm, good) and the rest is poplar and birch. Not bad for heat but not great for flavour. I have to travel 100 miles to get maple or oak and 4 or 500 to get hickory or cherry. A guy who makes paddles nearby brings in cherry logs and sells the scraps but not much and not often. I will think about pellet cookers only because wood can be a problem here.
Ironic, eh? 2 billion acres and nothing fit to burn.
I'd move back to the city....
Sounds like this would be a big headache cooking with wood then,,,your always hauling and restocking from the back end,,well kloset gave the aok on a pellet cooker and mentioned he would take pellets over charcoal anytime,seems he's onto something good,i sampled some ribs and brisket off a pellet cooker and wasn't impressed,though i kept thinking it was the cook and not the cooker.
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Old 05-29-2008, 12:30 PM   #22
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Make sure the cooker is the insulated cabinet pellet cooker,the offsets are made of thin sheetmetal.
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Old 05-30-2008, 06:49 PM   #23
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wsm

Im very new to the smoking thing and old to the BBQ but ive just bought a WSM and it runs perfectly (almost) at 225 using the Minion method however i think the wind does kick its a** a little. hope this helps. db
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