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Unread 03-21-2013, 02:25 PM   #26
El Ropo
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Quote:
Originally Posted by oifmarine2003 View Post
Hmm, I just read El Ropo's earlier post. I had always read that I it stopped at 140 but I guess it is just the smoke ring. Thanks for the tip.
I'm pretty sure Alton Brown would blow this question on a bbq pop quiz too. So don't feel bad. There is lots of inaccurate info being passed around in books and of course on the internet. Heck AB said on one his shows that if you cook ribs at any higher temp than 230, you would end up with rib jerky. So wrong, he really should do a bit more research before saying stuff like that.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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