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Unread 01-28-2010, 06:58 PM   #10
MilitantSquatter
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Definitely, the right elements to make a tender moist BBQ...

Learning how to manage the fire/temps/airflow is a huge first step... but some of this depends on what type of unit you are cooking on. for me, a stickburner to start with took a long time to finally do it right consistently..
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Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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