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Unread 07-01-2012, 05:31 AM   #6
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
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Already noon and the ribs to be pulled off shortly. I decided to not change the game plan for my ribs, so they were kept between 225 and 250°F for a total of 6 hours. I will fire up the WSM a second time today in the evening to cook the chicken legs as suggested.
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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