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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-11-2012, 01:34 PM   #16
midwestsmokeboy
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exactly what is the difference between the pellet and the dust or chunk version. Am I missing something here?/
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Unread 12-11-2012, 09:23 PM   #17
IamMadMan
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Thanks. I'm just trying to figure out how long to leave the cheese in smoke. My first attempt turned out pretty good using my kettle and 1 hour and 3 day rest. What kind of smoker are you using? I'm planning on using my drum this next time with the pellet sitting on the diffuser rack this next time and the cheese about 8 " above. Vents will be wide open to start and then adjust, I guess... ?
I just put mine where the charcoal tray sits and the smoke travels around my diffuser plates and gets distributed equally. I actually leave my vents right where they are set, but if there is high winds that day I tape off the exhaust vent to 50%.

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I also wonder if the difference is that the pellets produce more clean blue smoke. From what I saw when I did the charcoal method, there was a lot of bad smoke, but maybe I wasn't doing it right. The 1 to 2 week rest periods that people recommend seems to indicate bad smoke to me. I don't know. Hopefully, I can find some vacation time to do some experimentation of my own.
Experimentation is the fun part to fine tune your methods..
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Unread 12-11-2012, 09:26 PM   #18
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exactly what is the difference between the pellet and the dust or chunk version. Am I missing something here?/
The pellet version is larger to allow a longer burn with the pellets and it looks like it has wider dividers between the rows, but it will also burn sawdust as well according to "A-maze-N".
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Unread 12-12-2012, 02:04 AM   #19
midwestsmokeboy
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Thanks for the clarification iammadman !! Going to have to order one. I looked on the site and they were out of the 5x8 at this time.
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