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  • Thanks, time to light my best friend, and give it hell, I do a lot of butts and shoulders, so this shorter cooking time has me a little off, pulling at 120 will be different. if it looks good I may skip reverse sear. we'll have to see. Thanks
  • Yes I have read that I think I'm going to try it sound fun. Thanks a lot and happy grilling.
  • Ok thanks Did you keep it on while you were ramping down to 200, that had to take  awhile .Or did you pull it and put it back on when temp got to 200.
  • My best Ribs are the 5 hour method 21/2 hours at 225 250 indirect with your choice of rubs and smoke, I use shiggs rub and Hickory for smoke. Pull after 21/2 hours and do a apple juice, honey ,brown  sugar, and more seasoning. mixture and give the…
  • It will be great I do 2 chickens every week and use it all week Try tocos chicken salad good luck
  • That looks good I do alot of venison how did you cook them and were they tender loins
    in Venison Comment by lrkay19 March 2012
  • Sounds great guys thanks.I Think i will do both and pull Wings
  • Wrap with bacon cook indirect till meat hits 150 and bacon is nice and crisp It as good as any steak you will by.
  • I always use alittle cornmeal on pan then put dough on andcook for 3 to5 min. then pull off should have a light crust starting build pizza then slide off on to stone. Works great for me and my homemade dough
  • I just did a tender loin it was great all i did was a dry rub let set for couple of hours wraped it with bacon and cooked it direct with the raised grate at 400 to 450 turning often to get bacon all crisp when done meat will be done when bacon is al…
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