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Unread 09-27-2013, 11:40 PM   #3
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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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