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Old 01-09-2013, 09:07 AM   #34
Enkidu
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Join Date: 06-12-12
Location: Los Angeles
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I like making burnt ends (or fake burnt ends, I guess). I actually like the flat quite a bit. I've never really sliced the point and ate that (although I find myself picking at it quite a bit, as does my wife, when prepping the point for burnt ends).
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
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