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Smoking Today


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#1 Amigatec OFFLINE  

Amigatec

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Posted February 18, 2013 - 12:26 PM

Well I made some changes to my smoker so I can control the heat better. Well now I am having a hard time getting it high enough. But that is easy to fix.




Edited by Amigatec, February 18, 2013 - 12:27 PM.

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#2 Amigatec OFFLINE  

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Posted February 18, 2013 - 12:28 PM


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#3 Amigatec OFFLINE  

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Posted February 18, 2013 - 12:34 PM

I have a Pork Butt rubbed down with Genuine Made in Oklahoma "Okie Dust". I have 2 chubs of sausage, a lb of Pig Candy, 10 Hot Links, 2 Polish Sausage, a lb of bologna and a lb of garlic bologna.

I am using apple wood for the smoke.

Edited by Amigatec, February 18, 2013 - 12:35 PM.


#4 jms180 OFFLINE  

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Posted February 18, 2013 - 01:09 PM

Sure does sound good if i lived closer i would drop by for dinner.



#5 Amigatec OFFLINE  

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Posted February 18, 2013 - 01:14 PM

I'm making a video of it, and I'm using my iGrill. It's a Bluetooth remote temp probe that works with iPhone, iPad or iPod, so far I'm not that impressed with it.

#6 KC9KAS OFFLINE  

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Posted February 18, 2013 - 05:46 PM

Very nice smoker....Would you get a more even heat/temp if your chimney was on the opposite end of the fire-box so the smoke/heat was pulled across the grill?

Reading what you plan on smoking made me hungry! :thumbs:



#7 Amigatec OFFLINE  

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Posted February 18, 2013 - 05:57 PM

I have a plate in the bottom that directs the smoke to the opposite side. It's called a reverse flow design.

#8 Chuck_050382 OFFLINE  

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Posted February 19, 2013 - 08:58 AM

Well I made some changes to my smoker so I can control the heat better. Well now I am having a hard time getting it high enough. But that is easy to fix.

Are you just burning wood or charcoal with wood to add smoke? I tried to run my reverse flow with charcoal but couldnt keep the temp up, it cooks good with a wood fire going.

Edited by Chuck_050382, February 19, 2013 - 11:54 AM.


#9 Amigatec OFFLINE  

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Posted February 19, 2013 - 09:02 AM

I am using both.




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