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Brats
I find cooing sausages indirect an modest temperature makes them firmer and the the cases snappier. Tasted great.7 · -
Re: 120 Pounds Pulled Pork
Very stable 250 degrees.1 · -
Re: 120 Pounds Pulled Pork
I like Montreal, but The Spouse does not. These were Tone's Tuscan Garlic.1 · -
Re: Smoked Salmon
I prefer skin on. It will make a mess on the grid, so put it on foil. 150 or so until the albumin starts to leak out. This was a great cook, held steady at 150 the whole time. I used cherry wood. I …1 · -
A Chicken in Every Pot
All three are cooking. Sixty pounds of pulled pork, a smoking salmon filet, and in the MBGE a burn off on a CI skillet I am trying to recover. Separate stories to follow.2 ·
Friends
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