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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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04-24-2013, 06:00 PM
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#31 |
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Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Thanks guys! I am not sure if I am going to cut these into big steaks or cook it using the salt crust method whole. Decisions... decisions....
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04-24-2013, 06:11 PM
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#32 |
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On the road to being a farker
Join Date: 11-22-10
Location: Phoenix, AZ
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Awesome. Appreciate the progress pics!
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22.5" WSM, 22.5" OTG, Smokey Joe, Electric ECB, KichenAid SS Gasser |
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04-25-2013, 06:10 AM
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#33 | |
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Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Quote:
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04-26-2013, 09:18 PM
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#34 |
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Is lookin for wood to cook with.
Join Date: 01-27-13
Location: El Dorado
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well????
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I can't stand lighter fluid. 22.5 Weber OTG cast iron skillet mod |
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04-27-2013, 06:47 AM
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#35 | |
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Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Quote:
What he says.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-27-2013, 08:47 AM
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#36 |
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is one Smokin' Farker
Join Date: 12-09-12
Location: Clarkston Michigan
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ok, temp we got how do you measure humidity ? I would love to try this, however cautious of time temp humidity and spoils,
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Meadow Creek PR60 w/dx2,WSM 22.5 Party Q, Performer, 26.75 kettle Gaser, |
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