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  • How to smoke - BASICS

    I'm having trouble maintaining the correct temperature when smoking.  This is the procedure I am using and, obviously, something is wrong with it:
    1. Get the BGE up to around 650ºF  (turkey this time)
    2. Open the BGE
    3. Add wet wood chips
    4. Add the place setter, legs up.
    5. Place the turkey in a pan on top of the place setter
    6. Close the BGE.
    7. Leave the bottom vent open
    8. Shut the daisy wheel as far as possible to retain the smoke
    9. If necessary to keep the smoke from escaping, shut the vent a little.
    10. Try to keep it at least 225ºF during the smoking stage.

    The problem is that the fire is choked and often takes forever to get back up while I try to keep the smoke going.

    Do you have a better "recipe" for smoking?  Mine stinks.

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