Thread: Bad Cook?
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Unread 01-12-2013, 11:01 AM   #6
Swine Spectator
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It wasn't cold (~60 degrees). It just seemed that the wood was burning REALLY fast compared to most of my cooks. I think I am pretty good at managing my fire. I generally have no problem maintaining a clean burning fire and maintaining 225-250 or 250-275 depending on what I am cooking.

BTW - 1buckie - there is nothing unwashed about Webers. I love mine. If you were using a George Foreman... I might call you unwashed.
Klose 20 x 48 Offset, 26.75 One Touch Gold, Smokey Joe Platinum, Smokey Joe Silver, stainless hibachi w/ coal rotisserie, cinderblock hog cooker

(Former pits: New Braunfel's El Dorado, Stainless Performer)

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