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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 05-09-2012, 06:43 PM   #16
coastrat
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Quote:
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what's up coastrat? welcome to the forum.
Pleased to meet ya.


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Old 05-09-2012, 07:19 PM   #17
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sweet smoker. what about on the coast are you?
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Old 05-09-2012, 08:11 PM   #18
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O.S.


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Old 05-09-2012, 09:18 PM   #19
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Rest! It's good for the soul, and better for the butt!
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Old 05-09-2012, 10:11 PM   #20
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Quote:
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Looks like you didn't use a heat difuser. Maybe the direct heat dried it out more than normal.
Yes, makes a big difference...
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Old 05-09-2012, 10:12 PM   #21
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Dry = Over cooked simple as that.
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Old 05-09-2012, 10:19 PM   #22
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I'll disagree with the overcooked comments. It could of been undercooked, which means the magic didn't happen yet

If you don't know what the "magic" is, then it's your loss.

Undercooked hunks of pig or cow will present as dry. But in reality, they haven't been cooked long enough to release the moisture (magic),
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Old 05-11-2012, 03:36 PM   #23
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It wasn't overlooked and I let it rest for almost an hour. I am now convinced that it was the lack of a diffuser and the fact that I didn't wrap it. Chalk it up to the learning curve for going from water smoker to a Kamado.


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