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Old 12-15-2014, 02:25 PM   #21
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Wet wood makes the wrong kind of smoke, very heavy and acrid, IMO.
I have quit using wet wood in my Weber charcoal and in my smoker.
I just use the dry stuff and hurry up and get the lid down.
I also heard this warning about wet wood.

Whats up all of a sudden with wet chips or chunks? It says right on the bag to soak for 30 minutes prior to using.
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Old 12-15-2014, 02:28 PM   #22
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Wet wood makes the wrong kind of smoke, very heavy and acrid, IMO.
I use dry chunks (not chips) of wood mixed in with charcoal in my drum smoker. The dry wood chunks never get enough oxygen to ignite into flames, but will just smolder, in contact with lit coals.
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Old 12-16-2014, 10:57 AM   #23
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I use dry chunks (not chips) of wood mixed in with charcoal in my drum smoker. The dry wood chunks never get enough oxygen to ignite into flames, but will just smolder, in contact with lit coals.
Until you open the lid.
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Old 12-16-2014, 12:36 PM   #24
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Until you open the lid.
By the time I open the lid the wood chunks are spent and the meat is done!
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Old 12-17-2014, 07:43 AM   #25
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I use dry chunks (not chips) of wood mixed in with charcoal in my drum smoker. The dry wood chunks never get enough oxygen to ignite into flames, but will just smolder, in contact with lit coals.
That is exactly how I do it.
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Old 12-17-2014, 07:45 AM   #26
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Until you open the lid.

If your looking you aint cookin
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Old 12-17-2014, 07:49 AM   #27
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Gotta open the lid if you're gonna mop.
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Old 12-17-2014, 11:42 AM   #28
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Gotta open the lid if you're gonna mop.
Or to turn, or add more wood, or to add more hot coals.
There are reasons for opening the lid. I try my best to keep those openings at the barest minimum.
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Old 12-17-2014, 02:09 PM   #29
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Or to turn, or add more wood, or to add more hot coals.
There are reasons for opening the lid. I try my best to keep those openings at the barest minimum.
Don't need to open the cooking chamber or firebox lid to add splits to the Horizon. I just open the side door to the firebox.
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Old 12-17-2014, 04:56 PM   #30
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Getting back on topic....

There is one potential negative to this new grill and that is that the back of the hood has a 1" - 2" opening the entire width of the grill. Others have said that they attached a piece of sheet metal to the hood to close that up and retain more heat. My concern is that it will allow too much smoke to escape when I'm using it as a smoker. I may have to find a solution to that issue.

If the CI smoker box turns out not to work, then I'm out $11 and it's back to the foil pouches, which are a bit more hassle, but I know from experience that they do work.
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