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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 Fri, 12 Mar 2004 10:47:29 -0600, David wrote:
I know this isn't a great design but has anyone done any modifications to improve its performance. My neighbor has one (the charcoal model) and futzed around with the charcoal pan. He drilled a few holes in the bottom of the charcoal pan, added some hardware cloth to keep the coals off the bottom. Then he cut a steel pipe into 1/2 inch lengths and welded them to the four corners of the bottom of the smoker. Now, the charcoal pan sits a half inch off the bottom of the smoker and he claims to get excellent control of the temperature. He does make some pretty tasty que in that thing. |
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