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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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Old 04-27-2013, 01:40 AM   #31
Toast
somebody shut me the fark up.

 
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Join Date: 03-17-12
Location: Shreveport, Louisiana
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oops
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Old 04-27-2013, 01:43 AM   #32
Neonnblack
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Quote:
Originally Posted by Dave Russell View Post
...especially in my wsm when using the water pan. I just do what I do, and if worried about the smoke, I'd go by the smell more than by what it looks like.
I go by smell sometimes also. Ill hold my hand in the smoke till it builds up on my hand then give it a nice deep breath. You can tell if its bad or not.

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I have to ask. Is creosote the problem on the walls of the UDS?
There are no problems with a UDS period. Carry on.
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Old 04-27-2013, 03:22 AM   #33
superlazy
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oops
LOL
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Old 05-04-2013, 12:48 AM   #34
SmokinM
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When you guys say bring it up to temp before putting on your meat...what temp is that? 200 F and up?
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