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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 08-27-2013, 12:30 AM   #16
bvbull200
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Join Date: 08-07-13
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Hurst, Texas it is ;). Might have to come visit you for a lesson.

I'll start playing with it this week. Going to light it up twice for seasoning and practice.
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Old 08-27-2013, 12:38 AM   #17
SmittyJonz
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Join Date: 07-17-13
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Quote:
Originally Posted by bvbull200 View Post
Hurst, Texas it is ;). Might have to come visit you for a lesson.

I'll start playing with it this week. Going to light it up twice for seasoning and practice.
I'm definatley still learning myself but I been practicing EVERY weekend the last few months. LOL I pull my Shoulders - Butts or Picnic - a lil earlier than most because I like Chopped and Sliced vs Pulled- just personal preference. But we oughta do a cook - here or there.
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Old 08-30-2013, 01:22 PM   #18
peeps
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Join Date: 08-09-13
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Bryan,

I have done my butts and briskets with a target temp of "under 300" and had good results on my Kettle, though it is hard to keep at 250 for extended periods and super easy to just keep it below 300 ;)
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Old 08-31-2013, 10:36 AM   #19
SmittyJonz
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Well?
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