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chrisBBQ

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chrisBBQ
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  • a little late on this one, but this looks like an issue with the site itself. You may have to get some tech help from whomever runs the site. Basically, when you click on "my posts" there is a query run against the database that is supposed to ret…
  • I know I'm a little late on this one, but you'll notice they also didn't test how the food tastes! With lump, you don't get the artificial taste that comes from all the fillers in the briquettes.
  • I haven't posted very often, but I have been reading this forum for quite some time, and I know that a great many people (including myself) love your rib technique and use it every time that they cook them. Just a sneaking suspicion here, but sh…
  • I agree with previous post: It's easier to stop the temp from going over than to bring it back down from . Before I learned how to keep my egg temp low for bbq, a couple of times I have used a spray bottle with water to spray the lump to try and ge…
  • I agree with previous post. I live in Leesburg, and now buy all my lump on-line. I have not been able to find a store that sells the good stuff around here. I actually buy Ozark Oak on line, usually through cooking.com, and even though it does mak…
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