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Unread 01-30-2012, 12:59 PM   #4
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN
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While your idea and fabrication is AWESOME I have to agree with the above. I also used to spray, baste and spritz. Then I found this place and after many cooks realized that it wasn't really helping me at all. The meat will create it's own flavor and moisture. That spraying/spritzing is only slowing the cook down by opening the pit. Seriously.
18.5", 22.5" OTS
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