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Old 03-23-2011, 03:56 PM   #41
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When I smoke it's low and slow, 230-240 is the range. That's hot enough, not sure what temps they are suggesting you smoke at?
+1 they don't call it low and slow for nothing. The only one that I have seen be successful cooking a brisket hot and fast is Myron Mixon. I tried it once and it came out the consistency of shoe leather so it's low and slow with brisket for me.
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Old 03-23-2011, 03:59 PM   #42
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The cheapo Char-griller side fire-box smoker I have says in the instructions that for smoking, one should use hardwood logs, not lump/briquettes or chunks/chips. Says the logs achieve higher temps and you may not get hot enough with charcoal. I don't see logs at the grocery or Home Depot, does it really make that much of a difference? I didn't see anybody itt say they used logs.

I've just been using Kingsford and chunks and for anything other than short smokes ash build-up is a bit of a problem.
There are tons of mods for the chargriller that can improve the performance of the smoker dramatically. Just do a google search.
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Old 03-23-2011, 04:11 PM   #43
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+1 they don't call it low and slow for nothing. The only one that I have seen be successful cooking a brisket hot and fast is Myron Mixon. I tried it once and it came out the consistency of shoe leather so it's low and slow with brisket for me.
A friend of mine was supposed to go to one of his BBQ classes he offers, have see when that was.
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Old 03-23-2011, 05:16 PM   #44
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I can't recall if they said a specific temp but they were referring to smoking meats and the range listed above is pretty well-known/standard so I assume they meant in the 225* F range.

Data I've done some simple mods based on google searches and posts in another thread. I never used it 'stock' so I'm not sure how much they improved things.

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Old 03-23-2011, 07:17 PM   #45
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I can't recall if they said a specific temp but they were referring to smoking meats and the range listed above is pretty well-known/standard so I assume they meant in the 225* F range.

Data I've done some simple mods based on google searches and posts in another thread. I never used it 'stock' so I'm not sure how much they improved things.
What have you done to it?
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Old 03-23-2011, 07:40 PM   #46
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Extended the chimney with hd foil, used hd foil to direct the heat coming out of the box more horizontal. Flipped the fire-box grate.

When I saw this thread I kind of expected several to say they used whole logs (an assumption based on the suggestion in the CG user manual). But I didn't see anybody say it which surprised me (not that I would know). I just wanted to be sure.

I took 3 weekends off from brewing this month and had hoped to smoke something but just never did. I damn sure didn't do anything but watch hoops last weekend. I'm gonna do some ribs this weekend but I just bought two 20# bags of Kingsford ($10 for both at HD) so that's what I'll be using. Now if I can just find that Apple-Butter BBQ sauce recipe.

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Old 03-23-2011, 07:42 PM   #47
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I know of a lot of people that use logs and probably an equal number of people that use charcoal. It is really just a preference thing.

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Old 03-23-2011, 08:01 PM   #48
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[QUOTE=SpanishCastleAle;2765179
When I saw this thread I kind of expected several to say they used whole logs (an assumption based on the suggestion in the CG user manual). But I didn't see anybody say it which surprised me (not that I would know). I just wanted to be sure.
[/QUOTE]

I found the largest splits I could use in the the CG were about 1"-2" in diameter. Anything larger than that just smoldered. Not enough air flow even after adding more air intake ports. Soo, an IQ 110 is now on order. Cheers!!!

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Old 03-24-2011, 12:47 AM   #49
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Why does it say not to use lump? I have no problem getting to 750+ in my BGE using lump.

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Old 03-24-2011, 01:02 AM   #50
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Why does it say not to use lump? I have no problem getting to 750+ in my BGE using lump.
what post are you referring too?
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