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Old 11-17-2013, 07:15 PM   #17
Knows what a fatty is.

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Join Date: 09-05-13
Location: Chapel Hill, NC
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Well, overall I was pleased. The burnt ends were excellent. The point end of the flat was very good. However I wonder if I trimmed too much fat off the cap on the thin end. It was tough. So much to learn. That's okay - chili this week to use that section.

Lots to learn, already there are several changes that I'd like to make. I really appreciate the help. Thank you all!
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Humphrey's Qube'd Pint, WSM 22 & 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Smokey Joe Gold, Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen
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