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Re: About to lose my virginity
You can go half again what you have there. I do all my low and slow at 250-275. The wood chucks smoke better at that temp in my large.1 · -
Re: USDA Prime Beef Ribs
You cook ribs to more than 160 anyways so it really doesn't matter but with a steak at 130 it could1 · -
Re: Salmon skin on Or off
Skin off always. Planked, grilled, or otherwise. If the cedar is oiled and the grill is oiled it is plenty firm enough to not stick. Plus skin and bloodlines taste nasty.1 · -
Re: Boston butt questions
For my wife and I, Apple tends to be a little mild. If you like a good smokey flavor I recommend mixing apple and hickory for pork butt.1 · -
Re: BBQ Cook Off! Need help!
I get mine at my local grocery store. If they sell bone in short ribs all you have to do is ask them not to cut them and they will give you the whole slab.1 ·