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Re: What is everyone's experience doing Low and slow wings
I smoke then fry. Smoke for about an hour at around 225-250. Then fry them. Sometimes I bread them too. Crispy and smoky! I have learned to fry outside though otherwise the house smells for days.1 · -
Re: Anyone try lighting a chimney starter on a side burner?
That's all a gasser is good for. That's how I used to do it before I realized a torch was better/easier.1 · -
Re: pork butt injection-apple cider vinegar and apple juice
I do that too but honestly, I enjoy the cook more than the eating! I never end up eating it and usually end up giving it away. Its like classic cars. I spend months building them and when they are do…2 · -
Re: Smokeware ss cap question/issue
I remember thinking my lid was "loose" but I am not sure it was that loose. Hard to tell though. You may just have to get a few cooks under it and see if some of the sticky goopy stuff that…1 · -
Re: Is this a full packer brisket or just a flat?
Thanks husker dude. I'm a cornhusker fan myself. I have seen those but will watch again while working tomorrow. I should also point out I bought this on a whim. I went to a new store for some ot…2 ·
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