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Cooking Forum
Newbie Smoker Questions
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<blockquote data-quote="brassmagnet" data-source="post: 5083408" data-attributes="member: 18413"><p>I've got a Chargriller Acorn since it was just me and my wife. 16 inch cast iron round cooking area. I can get a spatchcock chicken or a whole rack of spareribs at 200°or 225° by adjusting the vents. I think I have 4 thermometers. As for rubs,salt, pepper, onion and garlic powders, paprika and brown sugar to taste, maybe some thyme or oregano. I usually sit the meat in the fridge morning before, rub that night, fire up the smoker next day. I can get it up to 650ish for pizza. Love it.</p></blockquote><p></p>
[QUOTE="brassmagnet, post: 5083408, member: 18413"] I've got a Chargriller Acorn since it was just me and my wife. 16 inch cast iron round cooking area. I can get a spatchcock chicken or a whole rack of spareribs at 200°or 225° by adjusting the vents. I think I have 4 thermometers. As for rubs,salt, pepper, onion and garlic powders, paprika and brown sugar to taste, maybe some thyme or oregano. I usually sit the meat in the fridge morning before, rub that night, fire up the smoker next day. I can get it up to 650ish for pizza. Love it. [/QUOTE]
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