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Unread 04-30-2013, 04:27 AM   #12
ErikH
Knows what a fatty is.

 
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Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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For long cooks, I prefer briquettes. I find I have to monkey around with the dampers less to get settled in to the temp I want. I usually use Royal Oak because it's readily available nearby. For grilling and shorter cooks,like ribs, I'll use lump.
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