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Several diff cooks lately. Lots of pics.


  • pgprescottpgprescott Posts: 10,547
    Lots o good stuff there. 
  • northGAcocknorthGAcock Posts: 10,053
    You been eating large my friend.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Damn I’m hungry again. Good looking food man. But that grate needs to meet a ball of aluminum foil in the near future  =)
    Snellville, GA

  • KB22KB22 Posts: 22
    How do you do the chili? Certain temp, Lid open, etc. planning on some brisket chili this weekend.
  • BhensBhens Posts: 45
    Chili is around 300 temp lid closed. Smoke the meat with wood chips in the dutch oven. Drain meat. Then add tomatoes onions and peppers. Sweat them. Add stock and spices and beans simmer for two hours. Brisket chili is the best. Good luck. 
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