Quote:
Originally Posted by Thespanishgrill
Thanks for all the good suggestions. The uds seems to be popular but time permitting isn't an option now I would probably go with wsm. I'll reach out to that put maker and see if that leads anywher.
I'm not familiar with heb so guessing they are not around here. I will continue to look on cl but I've never had any luck there.
Going to try a brisket this weekend on my acorn and see if I can make some edible.
Thanks to all for your suggestions
On a side note, anyone know of real bbq classes in Los Angele?
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It takes no time at all to slap a Big Poppas Smoker kit on a drum.
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