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Re: OT Trying To Learn The KBQ
@lousubcap Thanks for the link. It shows air drying time for a nominal thickness 1” board taking 60-200 days to get to 20% moisture. My splits are rather large and our moist climate both indicate tha…2 · -
Re: Bird time
@Powak Spatchcock makes for juicier breasts and I don’t tent with foil anymore since you are correct it makes the skin soften. I go even higher in the dome direct with the D-grate from CGS1 · -
Re: Prime Tritip Personal Best Sous Vide Magic
@JimmyBolognese Chefs use a needle probe and place it into the vacsealed bag through special foam tape. I don’t find that necessary since I do either long cooks like 135 degrees for 48 hours for beef…2 · -
Re: 2-2-1 Rib Method - When do you apply sauce (if at all)
@ihousesoccer I never smoke ribs according to time. I smoke at 250-260 until rub sets and doesn’t rub off when you scratch it, usually 2 hours or so for St. Louis ribs. I then wrap in foil with honey…1 · -
Re: Brisket Times Three
@loco_engr Daniel Wright the builder of my gravity fed unit told me to cook this way. You get full smoke and you don’t have grease fire risks or anything to clean up. Works extremely well for removin…2 ·
