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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.

Charcoal



 
 
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  #1 (permalink)  
Old 14-11-2004, 06:44 PM
Oso
Usenet poster
 
Posts: n/a
Default Charcoal

I have a question. How much charcoal do y'all use on average for a single
cooking?

I have a new smoker that the smoke box is 24" H x 24" W x 48" L, with a
round fire box that is 18" x 32". The fire box holds two twenty pound bags
comfortably, but it was a struggle to keep the smoker at 250-275 degrees. I
added one more bag and half of another, before my two pork shoulders got to
temp. I had the chimney almost cut all the way off so heat wouldnt escape. I
looked at the hole between the firebox and smoker, and it looks like it may
be to small. There is room to make the hole almost twice the size. Any ideas
from the veterans here?

Thanks,

Oso


  #2 (permalink)  
Old 14-11-2004, 10:05 PM
Brick
Usenet poster
 
Posts: n/a
Default


On 14-Nov-2004, "Oso" wrote:

I have a question. How much charcoal do y'all use on average for a single
cooking?

I have a new smoker that the smoke box is 24" H x 24" W x 48" L, with a
round fire box that is 18" x 32". The fire box holds two twenty pound bags
comfortably, but it was a struggle to keep the smoker at 250-275 degrees. I
added one more bag and half of another, before my two pork shoulders got to
temp. I had the chimney almost cut all the way off so heat wouldnt escape. I
looked at the hole between the firebox and smoker, and it looks like it may
be to small. There is room to make the hole almost twice the size. Any ideas
from the veterans here?

Thanks,

Oso


I replied to this post at 06:57 this AM. How many times are you going to post it?

--
Brick(DL5BF, WA7ERO, HS4ADI)


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  #3 (permalink)  
Old 14-11-2004, 10:05 PM
Brick
Usenet poster
 
Posts: n/a
Default


On 14-Nov-2004, "Oso" wrote:

I have a question. How much charcoal do y'all use on average for a single
cooking?

I have a new smoker that the smoke box is 24" H x 24" W x 48" L, with a
round fire box that is 18" x 32". The fire box holds two twenty pound bags
comfortably, but it was a struggle to keep the smoker at 250-275 degrees. I
added one more bag and half of another, before my two pork shoulders got to
temp. I had the chimney almost cut all the way off so heat wouldnt escape. I
looked at the hole between the firebox and smoker, and it looks like it may
be to small. There is room to make the hole almost twice the size. Any ideas
from the veterans here?

Thanks,

Oso


I replied to this post at 06:57 this AM. How many times are you going to post it?

--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---
 




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