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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 06-16-2014, 05:10 PM   #16
Smokeoholic
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Quote:
Originally Posted by Bamabuzzard View Post
Hey brethren,

We attended a trade show this weekend where they had a BBQ concession stand set up.
Did you see or smell a pit?
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Old 06-16-2014, 08:13 PM   #17
jeffreywp1
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Could wrapping them make them mushy and reduce smoke flavor?
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Old 06-16-2014, 09:09 PM   #18
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Yeah. It's wrapped for too long and ends up steaming. I've done it myself. No need to wrap really. I do at the end to soften the bark just a little
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Old 06-16-2014, 09:28 PM   #19
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I was at a soccer tournament once and got a pp sammie. While the guy was spreading it on a bun like peanut butter I asked him where is his smoker? He said he smoked off site. (Not exactly legal in my state). I was skeptical to say the least. When i walked around his trailor, there it was. Empty boxes of J.T.M'S!!! Never again.
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