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Old 09-29-2009, 05:41 PM   #16
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA

Beautiful looking food, Todd.
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Old 09-29-2009, 05:43 PM   #17
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Join Date: 04-08-04
Location: Marianna, FL

I've seen those on TV a couple of times.

How do they work?
Can you really tell a differnce in the food?


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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
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Old 09-29-2009, 05:52 PM   #18
big brother smoke
somebody shut me the fark up.

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Join Date: 05-03-06
Location: Ventura, CA

Looks devine!
Peace and Smoke,

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Old 09-29-2009, 08:43 PM   #19
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Join Date: 07-03-09
Location: Deep in the East TX Piney Woods

I've never seen one of those things. Learn something new every day.

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Old 04-25-2014, 10:10 PM   #20
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Join Date: 02-05-09
Location: Seattle, WA

A buddy of mine who was a cameraman in Morocco working on the original Star Wars movie told me that the cup on top of the tagine cone is supposed to be filled with water. When all the water has evaporated out of it, the dish is ready to eat. YMMV.

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Old 04-26-2014, 12:48 AM   #21
somebody shut me the fark up.
Join Date: 10-23-10
Location: Australia, West Coast

I do a lot of tagine cooks.
Bloody nice tucker Todd!
Try incorporating some fruits like apricots, so good!

"If you come to a fork in the road, take it"

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Old 04-26-2014, 01:25 AM   #22
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Join Date: 01-08-14
Location: San Antonio, TX

Nice Tagine and great looking dish...
Terry - KCBS member

LSG 24"x30"x36" Vertical Upright Smoker with Warming Oven
Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermapen - Maverick ET-733

For info on any mods I have done to my WSM, please see this post.
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