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65 # Butt
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Comments
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Scottborasjr said:So jealous of you Stoker guys, I just can't justify the cost for 8-9 cooks a year. If I'm only cooking one or two pieces of meat I can handle it.
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I find the ramp mode useless anyway. I just pull my blower from the Egg and close the lower vent. Then pull and rotate butts or whatever I need to so. Close up the Egg and wait to stabilize and then put the blower back. One thing I like about the Stoker is it has 6 ports and I can expand. I had 3 temp probes, grate temp and a fan running the last two days. Very helpful. Guys - I have 8 tins of pulled porked in the fridge. Tasted great. Anyway, we serve tomorrow night and I was planning to reheat in the oven. Should I just as water to each pan and reheat covered to prevent drying out? Thanks.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I disappointed. I clicked on this thread wanting to see a 65# butt
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