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BBQ Pro Barrel Smoker

 
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Angio333
BBQ Fan


Joined: 20 Jul 2007
Posts: 105

PostPosted: Sun Apr 04 10 11:26 pm    Post subject: BBQ Pro Barrel Smoker Reply with quote

I just bought a BBQ Pro Barrel Smoker with offset fire box. Its my first "smoker" with a firebox. Its a good gill;/smoker to get me through the next two years or so (when I get a better one).

I put iot all together last night, and then found a problem as I was puting in the last part, the warming racks. The predrilled holes for the warming rack don't line up. One is 3 to 4 inches lower then one on the other side. So, I"ll be taking it back for a new lid. Hopefully, I'll get it replaced and running for next weekend.

http://www.sears.com/shc/s/p_10153_12605_07115897000P?keyword=smokers
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Angio333
BBQ Fan


Joined: 20 Jul 2007
Posts: 105

PostPosted: Thu Apr 08 10 6:47 am    Post subject: Reply with quote

When smoking full chickens, how far should I open the chimney and the exhaust in the fire box?

Is it the same for chicken quarters?

Thanks.
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day_trippr
BBQ Super Pro


Joined: 08 May 2009
Posts: 3206
Location: Stow, MA

PostPosted: Thu Apr 08 10 7:08 am    Post subject: Reply with quote

You should always keep the exhaust wide open, control the cooker temperature with the air intakes, and use a strategically placed thermometer to monitor the cook chamber temperatures.

For chicken, I like to cook at fairly high heat - between 325-350F. Get your rig fired up and use the intake controls to get the temperature settled down in that range and you should be good to go...

Cheers from the Bahamas!
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