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Unread 09-26-2013, 03:15 PM   #6
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Join Date: 07-08-10
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The food looks fantastic, the beans and the brisket!

I know you're not making Italian beef or pouring cold liquid into a hot pan but just be careful when you use Pyrex on the smoker. I know these threads have scared me out of it.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
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