View Single Post
Old 09-28-2013, 12:40 AM   #3
BecknCO
On the road to being a farker
 
Join Date: 06-18-13
Location: Denver, CO
Default

I like to trim the fat cap to about 1/8", but then again wth do I know. Why is it important to have a good fat cap if you are going to trim, and does color or the meat make any difference?
__________________
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote