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Unread 02-15-2013, 04:58 PM   #21
Carbon
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Join Date: 08-24-08
Location: Los Angeles
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I like doing tri-tips hot and fast, direct/indirect, on the kettle, and have burned red oak splits in the kettle as well. I've even used a rotisserie on it and it came out great. I've also done reverse sear on the kettle too. I've been happy with any one of those methods using the kettle.

Here's one on the rotis I did a few months back:

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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
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