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Re: Smoking with wood chunks
My Xl tends to burn down and towards the back. On my low and slows, I now bury chunks in the lump starting between the middle of the egg and front, and then continue to place several chunks going dow…1 · -
Re: CGW Two-Tier Adj. Rack
My XL swing rack warped badly to the point of it no longer being useable. After many emails, calls, and promises from Franco to make it right- nothing. Too bad, as I really liked the swing rack. Spen…1 · -
Big cook
Buddy and I got asked to cook the meat for 250 or so. Decided on pork loin. Right at 115 lbs. Used his stick burner and oak. Plow boys on half and Head Country on half. Injected with Meat Church hog …2 · -
Re: pizza dough
Here is what I use. I just substitute the 00 flour for the bread flour. I then cut the dough ball into 4 equal (by weight) dough balls. Makes 4 approximate 12" crusts. The key for me has been we…1 · -
Re: Reverse seared tri tip... My interpretation of Santa Maria style!
Looks phenomenal!!!1 ·
