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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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On Mon, 2 Aug 2004 07:44:43 GMT, "M&M" >
wrote: >enough ash so you get some good draft. Load in about a chimney >and a half or two of cold lump. Dump a well lit chimney of lump >on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or >2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% >with it. Leave the chimney damper wide open. That cooker is >going to run about 250° to 275°. (At the grate). When it drops to >220° add another chimney of lump. Don't mess with the draft. >Trying to make that muther run at 220° or so is going to drive >you to the nut house. Give it up. If you have to cook at 220° just >fire up your WSM. No problem. Oh yeh, once you get that fire >stabilized, just throw a good sized log on top for smoke. I use I'll give that a go next time. Any particular patter that the cold lump needs to be in? I had a feeling that maybe putting the hot lump on top ofcold would not allow proper air flow to it. Would a "ring" of cold lump work better? As far as 220 well thats right where mine was at but not where I wanted it to be. Could never get it hotter than that except briefly. Thanks again, Jesse |
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