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Unread 03-11-2010, 02:36 PM   #12
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That's funny . BTW, should mention that I put a drip pan over the fire in the UDS, so they don't necesarrily cook over radiant heat. I also trim them into 8-10 bone sections depending on the rack.

Originally Posted by barbefunkoramaque View Post
looking at his equipment, a weber and two uds you would think this meant he might be cool with the texture quality.

However if he is a CBJ that takes that certainty away. LOL

Pete, you know i am kidding! LOL
Smoke Syndicate BBQ team
Peoria Custom Cooker (Backyard)
22" Weber
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