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Re: Let's see your best single shot...
Just posted to another thread. Same cook, different shot. The rib side of a spatch'd duck, just flipped for skin crisping.2 · -
Re: Anybody use Peach or Orange for smoke??
Peach worked fine for me w. poultry and pork loins and yenderloins. Never had any orange.1 · -
Re: Just Can't Cut It
Don't feel bad. Mr. Pepin makes everything look easy. But among his quotes there was one that was something like "You only need to do something about a thousand times to get it right."…1 · -
Re: Ribs not cooked
The average I use for spares at 250, no lower, is 6 hours. Typically, I check at 4.5 - 5 hours to see how tender they are. If still tough, I bump the temp to the 275 - 300 range. I've been doing…1 · -
Re: Ran out of lump mid-cook... Boston butt, with chart
As lousubcap said, better to fill up into the fire ring. I haven't used Cowboy for some time, but they used to use hrd wood scraps from a furniture plant. There were pieces of lump that looked l…1 ·
