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Old 06-17-2011, 09:52 AM   #11
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When I did the pork steaks last week, I used a box with soaked chips and it lasted a long time. For smaller pieces, I don't think you need a lot of smoke.
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Old 06-17-2011, 11:39 AM   #12
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When I use the side box I use the chunks. I will set up my basket with a mix of charcoal and chunks. I light a partial chimney and put it on top.

When it comes time to add fuel I will toss chunks in until I am about half way in, then switch to just charcoal.

On an indirect grill I use chips, soaked, and have to a handful at a time a couple times. The times are so much shorter that I don't find it matters as much.

The fatty looks great, I really really need to do one of those soon.
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Old 06-17-2011, 01:26 PM   #13
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The fatty looks good. I've never done one but one day I will.

I don't understand the temperature spike you're getting. My temp never creeps over 300F as long as I keep the bottom vents barely open. My top vents are almost always 100% open.
Are you able to somehow gauge the vent opening? I marked the lever positions on the ash catcher from fully closed to 100% open with several incremental markings.
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Old 06-17-2011, 01:30 PM   #14
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I started with the top closed and to bottom open. Then I closed both completely. It took an hour for the temp to drop.
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Old 06-17-2011, 01:33 PM   #15
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Lol!

Hi, I just joined and I must say the first thing I thought when I saw this post was I must have joined some dodgy forum. Good thing I read it first..lol! That fatty looks mighty tasty, must give it a try sometime!
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Old 06-17-2011, 01:44 PM   #16
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Granted, you're using a kettle (?) and I use a WSM, but I was told to always have the top vent open to keep the smoke circulating. Adjust the bottom vents for temperature and the top only if you need to. That said, I've had the top almost completely closed on a couple occassions, but only as emergency measures. The bottom vents were already closed and my temp was still climbing. My side door is getting a little loose and lets in oxygen, so I was trying to snuff out the fire somewhat. My bottom vents are only completely open (when I first start out) in winter, otherwise I set them where I think they need to be and adjust from there.

So Snip13... you found us by Googling fattie?
lol
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Old 06-17-2011, 01:51 PM   #17
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Lol! No, I googled food :P It's really cold and I was hungry. Can't even look at weed and green fever here I come. I think I'll stick to Vodka :)
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Old 06-17-2011, 01:56 PM   #18
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Quote:
Originally Posted by Snip 13 View Post
.. I think I'll stick to Vodka :)
Stick around then. We might talk about getting Goosed after we're done talking about smoking a fatty
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Old 06-17-2011, 01:59 PM   #19
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Quote:
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Stick around then. We might talk about getting Goosed after we're done talking about smoking a fatty

OK, now you're getting into a Grey area.
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Old 06-17-2011, 02:01 PM   #20
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Yeah I'll stick around..lol! Goosed on Blue Goose Vodka I take it? Or am I being a blonde South African now?
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