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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 04-16-2011, 10:30 AM   #31
daveinwestmont
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Join Date: 04-12-11
Location: Westmont, IL
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WOW on the brisket!!!!!! I just got my UDS last weekend and it looks like I'm buying a Ique 110 this weekend!!!! How much charcoal or lump did you ignite prior to closing everything up and letting the Ique 110 to do it's thing?
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Old 04-16-2011, 01:35 PM   #32
thechinaman
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Join Date: 01-01-11
Location: Bay Area, CA
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Hey Smokey, I noticed that your valve is closed all the way. Do you close all of the bottom vents and just provide air via the iQue or do you use some other combo of open vents + ique?
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