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Date Posted: 20:24:49 05/24/02 Fri
Author: smokin Jim
Author Host/IP: slkras06-p19.mts.net /
Subject: Re: New Smoker BBQ
In reply to: bbbrown 's message, "Re: New Smoker BBQ" on 07:20:05 05/24/02 Fri

Bryan, I think you have hit the nail on the head. The size of fire, read clean burning fire, is what should determine the temperature you are cooking at. Also the dampers should be left wide open, as you do not want stale smoke to be lingering in the cooking chamber. This would cause the same effect as creosoting, leaving a bitter extra smokey taste. Just my 2 cents worth and you know what you get for 2 cents.

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