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  • I used Mickey's method as well and did a 11 and a 12 pounder on my xl. My poor attempt at using three half bricks as a grid raiser failed miserably but I quickly went to plan b and used my plate setter legs up. I used applewood chunks for smoke and …
  • Being in the the antique business for the past 30 years, I've always had a fascination with the "good old days". In the "good old days", food was handled regularly by butchers and kitchens day after day. They certainly were not in the business of ki…
  • Traditionally (in the good old days), butchers used butcher blocks made from end grain maple. A busy butcher probably cut more meat in a month than most of us do in a lifetime. What was good for them, is good for me.
  • I did my first Spatchcock chicken a few days ago - 5.3 lb, indirect, with a drip pan below, at about 375 for about an hour. I checked the temperature after that hour and it was 180 in the thighs and a little over 170 in the breast. I cut into the sk…
  • +1 to anyone that says knives are personal. I want a quality knife that feels at home in my hand, allows me to produce good food in a timely manner. Personally I'm not interested in the eye candy of impressing my friends and neighbors with what I …
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