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Kettle Set Up for Long Smokes


Simon
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Much the same too. I sometimes use wood chunks but more often I use pellets

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I also place some foil over the snake to act as a heat deflector into the lower part of the cooking chamber

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With good quality briquettes this gives a good 6-8 hours cooking temperature on a 1.5 Kg load.

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Well done. Hope you enjoy it. Really versatile piece of kit. I cook loads from the weber books i have. Defintely worth building a library. Some of them are on the weber website too. I am doing hickory smoked chicken drumsticks with a homemade bbq sauce glaze. They are delicious. I use probe to get them between 76 and 82 degs c. I do not like any pink around the bone. And they come out lovely juicey chicken. Just keep the lid on as much as possible

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