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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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10-30-2009, 12:37 PM
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#46 |
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On the road to being a farker
Join Date: 09-24-09
Location: Oklahoma City, OK
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I had just opened the egg because these butts were large and I was making sure my dome temp probe wasn't sticking in the meat...! The smoke was like this for 18 hours..Nice low and blue..
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10-30-2009, 12:47 PM
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#47 |
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Guest
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10-30-2009, 12:48 PM
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#48 | |
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On the road to being a farker
Join Date: 09-24-09
Location: Oklahoma City, OK
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Quote:
Just a puff!!!...perfect! |
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11-02-2009, 07:39 AM
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#49 |
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is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
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Sweet Blue.
__________________
UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
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