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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 01-22-2014, 11:18 AM   #16
JT's Smokehouse
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That pork looks delicious!!! What fuel,temp,and duration did you end up going with? I love the bark!
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Unread 01-22-2014, 12:16 PM   #17
Diesel Dave
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Looks real good from here too.

I'd hit that
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Unread 01-22-2014, 09:27 PM   #18
Flying_Spaghetti_Monster
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Quote:
Originally Posted by JT's Smokehouse View Post
That pork looks delicious!!! What fuel,temp,and duration did you end up going with? I love the bark!
Fuel was charcoal, and apple wood blocks. Temp was 225 to 250 occasionally hit 275. 12 hours in the pit, one hour rest foiled, and wrapped in a towel. Sprayed with apple juice a few times, and basted with a Carolina Vinegar Baste once.
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Unread 01-22-2014, 09:34 PM   #19
c farmer
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You get 12 hours out of one basket full?
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Unread 01-23-2014, 05:17 PM   #20
jonshep16
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looks good
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Unread 01-23-2014, 10:36 PM   #21
Flying_Spaghetti_Monster
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You get 12 hours out of one basket full?
Yeah pretty much. I started with a half basket, and added as needed. Very low fuel consumption when you have the proper air flow.
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Unread 01-23-2014, 10:39 PM   #22
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Yeah pretty much. I started with a half basket, and added as needed. Very low fuel consumption when you have the proper air flow.
So by restricting the exhaust to match the intake, it conserves a lot of fuel? I keep my exhaust wide open because that's what I was told to do.
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Unread 01-23-2014, 10:41 PM   #23
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So by restricting the exhaust to match the intake, it conserves a lot of fuel? I keep my exhaust wide open because that's what I was told to do.
Keep exhaust wide open.
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