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Unread 01-20-2007, 07:52 PM   #57
Babbling Farker
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Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Yep, 3.5 hours. I was amazed. Almost let them over cook. Got them out just in time.

Temps started going up to 250, plugged up two holes and now they are back at 235. Butts at 155.

Used some peach wood from an old tree I cut down 2 years ago. That is some good stuff maynard. Would like to find some more of that.
Wannabe BBQ Illuminati
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