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Date Posted: 15:49:59 05/24/02 Fri
Author: John M
Author Host/IP: on-tor-blr-a58-02-239.look.ca /
Subject: Re: New Smoker BBQ
In reply to: Rob Fliesser 's message, "New Smoker BBQ" on 22:10:45 05/23/02 Thu

Hi Rob,

I cook on a Cimmaron also, and have tried using straight wood as well as charcoal with wood chunks. I prefer to use the charcoal and add wet chunks every so often. That way I can regulate the heat as well as the smoke level. If I find the food too smoky, I just use less wood, or open the flue wide.

One thing you didn't mention was how long you had the chicken and ribs on for. Longer cooking times can oversmoke the food somewhat. If the chicken had the skin on, it would be less smoky than without.

One thing you could try while using straight wood is mopping more frequently. The liquid creates a barrier that prevents the smoke from overly penetrating the meat. I also usually use a breadpan filled with liquid in the left portion of the cooking chamber beside the firebox to help regulate the heat and to prevent the food from drying out.

Good luck and enjoy your "toy"


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  • Re: New Smoker BBQ -- Rob Fliesser, 05:24:29 05/25/02 Sat

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