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Unread 04-29-2009, 01:41 PM   #13
Divemaster
somebody shut me the fark up.
 
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I like to take my flats to 195, wrap and then put them in to a cooler or cambro for a couple of hours... never had a dry one...

BTW, always fat cap up (I still wish we could have met kc...)
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Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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