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Unread 01-02-2010, 09:41 AM   #13
stiffy
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225* for an hour then 300-325* for a half hour, to crisp the bacon up. Super easy peasy
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- 22" UDS & 16" UDS - 26" Char-broiler
Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)*Donated to a friend*, 22.5" 3 Wheeler B(1980)
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