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Old 02-04-2013, 06:14 PM   #131
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Join Date: 08-11-03
Location: Long Island, NY

disclaimer: I did not read the whole thread, but heres the thoughts/responses on what I did read.

The flavor of the fat hitting the coals/ WE(family) like it. It gives a different flavor than just the offset, and very diffewrnt than the egg. Myabe its just the novelty, but we like it here.

I used K briquettes for 3 cooks, and last cook royal oak lump.

K burned evenly, and locked in at 286-288 and stayed there. Outside temps were int the teens to 20's.

The lump got hot at the onset, around 340, but temps were down at 286 in under 20-30 minutes. Burn was uneven and the side that had alot of drippings on it went out and needed to be relit. that never happened with the briquettes.

I light with a weedburner. Just the top of the coals, on full bore, for about a 45-60 seconds, moving around constantly trying to have them light evenly across the top.
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