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Unread 09-02-2012, 08:04 PM   #4
aks801
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@Bludawg: interesting tip on sealing up the charcoal grate other than where needed. I'm going to do it, thanks.

@Phil: 'bout 5 PM tomorrow. BYOB.

I found a 10.3# packer at Sam's at $2.38/lb: perfect!
HEB was out of regular Head Country sauce, so I got some Stubb's. Bound to be good. Along with the Holmes Pork & Venison sausage I picked up, we're pretty much set!

I'll post during the cook tomorrow, with a summary and pics to follow.
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The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"
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