The BBQ BRETHREN FORUMS. - View Single Post

djoseph74 · 01-06-2013, 07:38 PM

My last batch was 3 hours. 250 degrees. You should watch 'em though. I thought I had left mine too long, but they turned out good in the end.

01-06-2013, 07:38 PM	#4
djoseph74 On the road to being a farker Join Date: 01-02-13 Location: Northville, MI Downloads: 0 Uploads: 0	My last batch was 3 hours. 250 degrees. You should watch 'em though. I thought I had left mine too long, but they turned out good in the end. __________________ Dan - 22.5" Weber Smokey Mountain \| 22.5" Weber OTS \| Weber Smokey Joe