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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-04-2011, 02:57 PM   #16
Limp Brisket
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Uh oh
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Old 07-04-2011, 03:49 PM   #17
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I'm sorry, did someone say something?
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Old 07-04-2011, 03:50 PM   #18
jestridge
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Quote:
Originally Posted by Larry Livingston View Post
Have all you fellows been smelling smoke too long? What ever happened to low (215 degrees) and slow (ribs 6 hours). and you call yourselves BBQ people.
Why???
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Old 07-04-2011, 03:58 PM   #19
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Originally Posted by bigabyte View Post
I'm sorry, did someone say something?
I thought I heard something...but I believe I was mistaken.
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Old 07-04-2011, 07:06 PM   #20
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Quote:
Originally Posted by jestridge View Post
275-300 is a good temp.
Why do you like these temps?

Do you think it is better than 225-250?

Do you cook everything at 275-300?
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