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Re: How do you start a "Low & Slow" fire ?
WessB,[p]Yep, good point. I don't see this much anymore since I start most of mine from under the grate. Good point.[p]Tim0 · -
Re: Dry Ribs on the Egg?
Crusty Dave,[p]It seems very hard for me to believe that cooking spares at 250° for only 3 hrs produced a dried up rib. Tough I can certainly believe since 3 hrs is way to short of time, but dried up…0 ·
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