Well done sir! A real experimental approach. I cant wait to see the next chapters. High heat vs low....trimed vs untrimmed...foiled vs unfoiled....
"Bacon is the gateway meat." - Chef Ryan Farr
Dark Horse BBQ Competition Team
KCBS Master CBJ
Certified Moink Baller
Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver