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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 03-11-2013, 03:15 PM   #16
K80Shooter
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Quote:
Originally Posted by Tony A View Post
Yea I didn't mean whole hog my mistake I ment like a little suckling pig

That would be farking awesome man!! Cook with skin on and at 250-275 till fall apart tender. Good eats.

I prefer to cook mine split down the back and skin side down to hold in all the juices till done.
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Unread 03-11-2013, 03:29 PM   #17
Tony A
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So you say it can definitely be done?
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Unread 03-11-2013, 04:21 PM   #18
tonytort
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I have the exact set up got it a couple weeks ago after only 35 years of marital bliss. You're way ahead of the game. I have used mine with split fire box and whole, makes it very versatile. It holds temp forever. To stay between 225 and 250 I have to completely close the bottom and barely crack the top. Got it over 600 in about 45 minutes too. The SS cart is quite sturdy and good thing since it's 200 pounds. Have lots of help setting the cooker down in the cart, it took me and three young bucks to load mine. All I still need is a cover. You'll live it. And good luck on what must be upcoming nuptials.
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Unread 03-11-2013, 05:14 PM   #19
SimcoBBQ
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Congrats on the cooker I've had one for years now and sell a lot of them also. I personally don't know anyone who doesn't love theirs
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Unread 03-11-2013, 05:24 PM   #20
K80Shooter
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Quote:
Originally Posted by Tony A View Post
So you say it can definitely be done?

If the pig is small enough yep.
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Unread 03-11-2013, 05:41 PM   #21
dwfisk
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And dude, follow through and marry her. if this engagement present is any kind of sign, y'all are going accumulate some awsome toys! Wishing for a great future for you both.
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Unread 03-11-2013, 07:05 PM   #22
Tony A
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Thanks for all the good wishes I will definitely be following through
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Unread 03-12-2013, 08:25 PM   #23
Tony A
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Hey have a question one what do you guys suggest for seasoning this baby up and two I noticed the grates have like an enamel or a coating of some kind on them if I get my grill scorching hot will I burn that off and ruin the grates ?
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Unread 03-19-2013, 04:29 PM   #24
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Quote:
Originally Posted by K80Shooter View Post
If the pig is small enough yep.
I seen pics of it done on primogrillforum, thread name is bakers dozen reasons to by oval xl.

Enjoy!
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