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opening stacks

 
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Petunia
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Joined: 19 Jun 2008
Posts: 151
Location: Philly/South Jersey

PostPosted: Sat Aug 16 08 9:57 pm    Post subject: opening stacks Reply with quote

Another in a seemingly endless line of potentially dumb questions:

I have an offset stickburner (Klose Grill Chef) which is set up to be a smoker or a very large charcoal grill. There are two smokestacks, and up to now I usually only open the left one (firebox is on the right side).

My questions are all regarding smoking not using this as a grill: The only time I open the right stack is in the beginning of a fire, but it's closed whenever meat is on. I do this out of habit, I guess, as my first offset cooker (cheap, thin-metal New Braunfels from The Depot) only had one stack, on the left. The way I understand it air comes in the firebox, goes over the coals and up into the main chamber and does a clockwise swirl before eventually going up the left-side stack.

As I was watching the fire this morning I started to wonder...

Does having both open affect the flavor of the meat? I assume it would mean a heavier amount of fuel burned, but how about the quality of the smoke?

Also there is a damper on the left side (on the door that opens so you can remove the grease pan) that I open only rarely - for a flare up or heavy smoke - and it's only for a few minutes.

What might I be doing incorrectly, Gents & Ladies?

Happy Smoking!

Petunia
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tnbarbq
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Joined: 12 May 2008
Posts: 739
Location: West TN/KY Lake

PostPosted: Sat Aug 16 08 10:17 pm    Post subject: Reply with quote

I would not cook with both stacks open. You will loose a lot of heat and go through more fuel. I suggest closing the stack closest to you fire. That should force the heat and smoke to circulate more evenly in the cooker and have more even temps.
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Scooter
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CrazyChef
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Joined: 12 Jul 2007
Posts: 1744
Location: Worcester, MA

PostPosted: Sat Aug 16 08 10:48 pm    Post subject: Reply with quote

That's what I do with mine. Makes a HUGE difference.
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