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LamajSmokes

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LamajSmokes
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  • agree…personally never used many chips, but have always been pleased w/ chunks obviously, use the size of the pieces to dictate how much smoke you want i only put on right at the beginning of a cook…maybe for a looong brisket or shoulder i’ll t…
  • butt rub…225-250 until it hits 195’ish…foil, towel, cooler until ready to pull... … pull pork in two or three disposable aluminum baking tins…cover w/ foil (no vinegar, no sauce)…put one on the table…place the other one or two, stacked back into a…
  • butt rub…225-250 until it hits 195’ish…foil, towel, cooler until ready to pull... … pull pork in two or three disposable aluminum baking tins…cover w/ foil (no vinegar, no sauce)…put one on the table…place the other one or two, stacked back into a…
  • naked whiz's site has a great recipes for planked shrimp http://www.nakedwhiz.com/plankedshrimp.htm
  • i agree with the others recommending to reconsider the menu i did 20lbs of pork shoulder on my medium for a holiday party and fed ~30ppl (with plenty of sides and other options).  after pulling the pork, i divided it between a couple of the dispos…
  • pretty sure i have the lip balm somewhere around my house used the gravy mix the other weekend and was decently impressed for a gravy that only needed water added...suprise, suprise - it was a little heavy on the bacon flavor
  • For a low and slow I always set mine up like Elder Ward describes in his pulled pork instructions and have never had a problem with ‘bad smoke’. I layer the charcoal from big pieces on the bottom to little on the top, place a couple fire starters…
  • glad you got a new base.  i was moving my medium late summer and the nest contracted at the X when it was rolling and it tipped over and cracked all the way from the vent to the hinge.  unfortunately my distributor wasn't convinced it was a fault of…
  • thanks for the thoughts, i haven't done any baking - except for pizza - so, good to get some other perspectives.
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