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  #31  
Old 04-12-2012, 12:33 PM
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Originally Posted by DeepPurple View Post
Another option, which I have not tried it will eventually, is the use of an automatic temp control system. Basically a fan hooked up to a thermometer and a control board ( and sometimes an android or iPhone) that stokes the coals to keep the temp up and suffocates the coals to keep the heat down. This ensures a constant low and slow temperature.
Like a BBQ Guru? I thought about getting one of those for my grill but I don't know if my grill is airtight enough for it to work well.
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  #32  
Old 05-15-2013, 07:04 PM
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  #33  
Old 05-15-2013, 07:05 PM
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Just bought a Weber Kettle and here are my adventures in meat smoking.

#1 - 4# Bone-In Pork Shoulder



#2 - 7# De-boned Pork Shoulder




#3 - 5# Whole Chicken


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  #34  
Old 05-15-2013, 07:07 PM
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Great! Timely bump. I was planning on possibly smoking my first brisket this weekend. My smoker is crap and there's no way I can go 18 hours with it. But from what I understand, some folks smoke it for 5-6 hours and then throw it in the oven, so I think I'll try that.
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  #35  
Old 05-15-2013, 07:08 PM
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Alton Brown says that's the best method and a lot of professional teams do that. But the purists will complain.
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  #36  
Old 05-15-2013, 07:08 PM
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MAX. when are we going to have a smoke-off?
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  #37  
Old 05-15-2013, 07:10 PM
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Great pics tgadd. I wish I could get my chickens to look like that.
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  #38  
Old 05-15-2013, 07:11 PM
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tgadd, will you describe your big, hard, smokin' piece of wood in more detail?
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Old 05-15-2013, 07:15 PM
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mmmm. i'm hungry. i like meat. smoked or not.
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that's why they invented doggy style
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Old 05-15-2013, 07:16 PM
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can you smoke meat in a grill? or do you need to purchase a 'smoker'?
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that's why they invented doggy style
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