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Unread 04-17-2013, 06:04 PM   #10797
Heisenberger
Knows what a fatty is.
 
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One of my reasons for asking, and this may nor be the right thread, is because a Pit Barrel Cooker makes some good meat, even when the distance to the coals is fairly close, especially with brisket. We still consider this smoking/bbq. If chicken can hang 15 or so (is this about right?) inches from the coals, and brisket even closer, then shouldn't it not really make a difference how close it is when we are talking 15 - 25 inches so long as the temp is right? Can the PBC change how we make our UDS?
I know I'm getting nit picky, but thats what we're all here for!
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