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Unread 08-01-2013, 02:48 PM   #4
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Austin, TX
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Deep, I mentioned little about the actual heat setup. I did a basic pile of lump, with apple wood chips. I forgot the chunks at home. In any event, the fire got up to 375F in no time, I had to get it back to 250F, but, the loin cooked hot for about 20 minutes, then at 250F for 2 hours. Then it was allowed to ramp up a bit.

If I had it to do over again, I would get the fire set at 225F for 2 hours. Then take the fire to 375F until the skin crisped. A BGE would have been the killer tool for this, but, the BGE was disassembled for the move.
Whip It Off, Chambers!

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