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Thread: Temp on my new WSM

  1. #11
    TVWBB Emerald Member Timothy F. Lewis's Avatar
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    For high heat cooks, same as last time you asked.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  2. #12
    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Arun L. View Post
    Are there any situations when the entire chimney should be filled?
    That would be the Standard method http://virtualweberbullet.com/fireup1.html
    And one I use for Turkeys and HH cooks when it's below zero outside.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  3. #13
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    Great. I learned I shouldn't always have the chimney all the way full, like I have been doing every time.

  4. #14
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    I use a 3/4 to full chimney when doing a high temp cook like poultry where I'm wanting to get to 375. I also use a empty water pan, if it's a low and slow I make sure the pan has water at all times.

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