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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-07-2014, 09:01 AM   #46
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Originally Posted by landarc View Post
I think you have to be 265°F-280°F to be Medium and Moderate, the spot I most often cook at.

Sometimes I am at 285°F to 295°F, I call that Non-Committal and Fast-ish. My understanding is that Dizzy Pig is coming out with rubs designed for this method, called Dizzy Pig Ish rubs, I can't wait
I called that half-fast...
"Ron Rico, Boss. You can call me Captain Ron..."

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Old 03-07-2014, 09:10 AM   #47
somebody shut me the fark up.

Join Date: 08-22-13
Location: Fort Wayne, Indiana

Originally Posted by sliding_billy View Post
If the Brethren has done nothing else, it has taught a lot of folks what "Fark" and "Pron" mean.

Hey because of this place i shared what moinks and ABT's to Mad Dog and Merrill.
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Old 03-07-2014, 05:48 PM   #48
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Join Date: 06-07-12
Location: Austin Texas

Originally Posted by Redleg71 View Post
Whats the method called where you start at 225, leave, come back, and its dropped to 165. So to correct you open the vents to get the pit back up to 225 but you already started drinking beers so you forget to check the temp periodically and you discover 2-3 hours later that its over 350. Whats that called?
Hybrid cooking , or bell curve cooking?

Seems the way I do it on my COS. but on the mini I run right around 275 to 300 for ribs and pulled pork, 325 to 350 for chicken thighs. I have found for the most part the mini has been way easier to maintain temp then the COS
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