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Unread 02-19-2013, 11:35 PM   #12
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Join Date: 02-28-12
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Go by internal temp, not just 6 hours. If you are smoking at 210, its gonna take longer than 6 hrs to smoke that puppy. Get some bbq books and read up, its how I learned. Also, understand that bbq is work if you want to do it right. I happen to think the work is fun and rewarding! Good luck! Also, there is no right answer for anything. There are many ways to get it right, just find what you are comfortable with.
Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven
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