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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2012, 10:19 PM   #46
CarolinaQue
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Quote:
Originally Posted by PatioDaddio View Post
OK, first I said zip code, not area code. Next, it's a steel cooker that doesn't involve any
magic. The preset intake means that it will burn consistently within normal parameters.
If those parameters (primarily ambient temp, wind, and humidity) change the burn
characteristics also change, which affects cooking time, so you have to adjust as needed.

That's as clear as I know how to make it.

John

Much clearer...thank you.
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[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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Unread 11-29-2012, 04:14 AM   #47
Clayfish
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Great post, nice bird and dog!
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Unread 11-29-2012, 07:55 AM   #48
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I gotta listen to that podcast. I'm dying to know why if you hang ribs vertically that the end closest to the fire wouldn't be more cooked than at the top.
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Unread 11-30-2012, 04:28 PM   #49
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Sorry to have caused the grief, but i apprciate your answers. Still tempted.

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