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Re: Turbo St. Louis vs low and slow
Low and slow 225-250F here has produced far better ribs here than turbo just as you state!2 · -
Re: OT - What's Your Hangover Cure?
Don't drink is the final option!1 · -
Re: I think I just changed my whole methodology
It's all a mood thing here. Choice of meat. Choice of smoke. Choice of rub, etc. I make my own and have brand name stuff to choose from. Just having all those choices sometimes is the fun of it.2 · -
Re: Can't get temp down
Probably. Did the same thing yesterday and I know better. One of the Egg's drawbacks is if YOU let the temp overshoot for any length of time it takes that much time or longer to bring it back down. S…1 · -
Re: Definition of Heat Ranges
Here's 'my' definition: Smoking 250F and underBBQ 250 - 350FGrill 350F and above1 ·