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Well, got to try it out this weekend and it was pretty good.
I smoked a Purdue Roaster for 6 hours. I used the Purdue just to see
if the book that I got with my smoker was close to what it really would
take as far as time goes. It was some where between 5 1/2 to 6 hours
when the internal therm. popped up. I used the hickory chunks that came
with the smoker (all three). I have to fine some more know. SM doesn't
have any more any probally won't for some time they said. My next try
is going to be either a turkey or a pork roast. It seemed to take a
more charcoal than I thought it would. One thing to be careful with
the ones with the side door, is to be careful not to hit the water pan
when stirring up the coals when adding more.
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You can order wood chunks from the US STOVE COMPANY in Chattanooga
Tennessee. Just call information and you can get their phone number.
They have bags of Hickory, Mesquite, and pecan pieces. I always
had a problem getting my smoker up over 160 degrees so I finally
took the charcoal pan and drilled a series of 1/4 inch holes around
the outer and inner diameters. This allows more air to filter thru
from the bottom and the fire burns a bit hotter. Since I've done this
I've had much better luck at having poultry etc come out cooked at
the proper temperature internally. It's recommended that poultry
should be cooked to 180 internal and if the temperature of the stove
never goes over 160 it would seem that the poultry would never reach
the right temperature.
- Larry
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