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Unread 01-25-2009, 08:36 PM   #21
Midnight Smoke
somebody shut me the fark up.
 
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Join Date: 01-24-08
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Maintained a 225º temp throughout the entire cook. Pulled off the Egg at 200º.

Fork tender!

I do not feel I got the right combo of seasoning yet. It was good but the Montreal came on pretty strong and I really didn't use very much. Other than that, it was pretty darn good!
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
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Kamado Restoration
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