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Unread 01-19-2014, 09:45 AM   #10
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
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Originally Posted by StickyD View Post
I visited the Culinary Institute of American in CA a few years back, their teaching kitchen runs about a half dozen Bradleys, all sitting on the counter under a hood, no direct vent or even ducting to the hood. But those were some big ass hoods...
Sad to hear their teaching with Bradleys.

Their also not cooking overnite.
Pitmaster @ Lockharts BBQ
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I cook the best brisket north of Dallas. Get over it.
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