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Username Post: Smoker        (Topic#547031)
phantomenforcer
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05-17-17 12:17 PM - Post#1699316    


    In response to ReaperB

Before and after beef and pork country ribs.



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ReaperB
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05-17-17 02:53 PM - Post#1699326    


    In response to phantomenforcer

Do you need the tube with the smokenator ? Going to pick up some more rib roast today.





 
phantomenforcer
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05-17-17 03:03 PM - Post#1699328    


    In response to ReaperB

No you definitely don't need the tube. It's actually the first time I used it and I prefer just putting the wood chips on the coals. The controlled airflow with the smokenator, kept putting the pellets in the tube out, so I ended up putting wood on the coals anyway.

That's a fine looking rib roast by the way. Well done! (Med. Rare)
 
Rob29
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05-18-17 02:11 AM - Post#1699365    


    In response to phantomenforcer

You guys are killing me!
"I don't understand the following Jay Miller has here , except for the loyal Bruin fans that frequently troll FC. "


 
Johnny_Upton
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05-18-17 10:16 AM - Post#1699389    


    In response to Rob29

What's in the pan for?
Dis somanumbatching country was founded so that the liberties of common patriotic citizens like me could not be taken away by a bunch of fargin iceholes... like yourselves.

#Filthystrong


 
phantomenforcer
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05-19-17 06:08 AM - Post#1699450    


    In response to Johnny_Upton

The pan is filled with water. Some people claim its to make a moist environment inside the smoker, but it is mostly to stabilize the temp of the grill.

The water holds temperature very well when taking the lid off to add coals or take meat temperature. When you put the lid back on it helps the grill go back to cooking temp quickly. It also helps with windy conditions.

You could also use sand or anything else that doesn't lose heat quickly.

I only use it with my charcoal grill as my pellet grill manages the temps just fine on it's own. Charcoal is a bit more temperamental.

Edited by phantomenforcer on 05-19-17 06:09 AM. Reason for edit: No reason given.
 
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