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Re: Newbie Question on Clean Smoke
+1 on what @johnnyp said. The good smoke is the thin blue smoke. You are just off on what you are thinking as "good smoke" or a clean fire. You just have to realign your definitions in your…1 · -
Re: What is you favorite rub?
Depends on the beef application. Overall, I'd have to say my favorite beef rub is simple salt and pepper. I don't really have a favorite on pork, but my go to is Dizzy Dust by Dizzy Pig.1 · -
Re: Ribs not cooked
I go 6 straight hours with smoking at 225. No foil, no mess. Ribs are juicy, great bark, pull away clean tender. Fat rendered perfectly. I go for 5.5 hrs and then sauce for the last 30. I'm ok i…2 · -
Re: I'm tired of the anti-well done snobs
@Hub you can't really expect to make an inflammatory statement and not get teased, taunted, and abused. It's the same thing as the very people you're ranting about. The red liquid isn&…2 · -
Re: A good night for stew
Yum! A nice slice of crust my bread and you're good. Don't even need a spoon then!!1 ·
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