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cookn biker wrote:
Awesome!! What's cooking?
What brand rig is that?
Hi Molly, cooking sausage! It's an Alpine Coach and we have owned it for over ten years. My wife Claudia and I have traveled over 200,000 miles since we retired in 1996.
One thing to add, after pulling at 195 to 200 wrap the shoulders in two layers of foil and wrap them in bath towels, place them in a warmed cooler for a couple of hours before serving. That is where the magic happens.
I load lump to near the top of the fire ring and arrange the smoke wood around the perimeter. I use a full 10 lbs. bag of Royal Oak in my large, three fire starters are in the middle, nothing special. I get good smoke ring and flavor every time. I u…
I started them on at 225 at 5 PM yesterday. I bumped it up to 245 at 5 AM this morning, went to 300 at 7:30. I’m going to foil and set at 375, hope they get done. I’m using GuRu II, tonight’s load will be set higher to start. Thanks
Rolling Egg wrote:
I buy Cowboy for 10.68 a (20pound)bag, year round.I don't know where you guys are getting the super fast burning Cowboy or how high you're filling the egg, but I've never ran out of lump in any long cook. I've cooked probably ov…