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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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Unread 10-31-2011, 01:51 PM   #1
SDAR
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Default Weekend Cook (Food Pron and Smoker Pron)

This is my 4th cook on my new pit. I am getting better at managing the heat. It is like my egg, once its past where you want to be...getting it down is almost impossible for quite some time.

I cooked Brisket, ribs and chicken...kind of a practice cook. In Texas, we turn in half chickens so that is why the chicken is spatched...
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Unread 10-31-2011, 01:56 PM   #2
Ryan Chester
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Nice job!!! It was hard getting past the smoker to get to the meat. Those rub look JUICY as it gets!!!
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Unread 10-31-2011, 03:01 PM   #3
SDAR
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Thanks, I was really torn between the Pitmaker Vault and the Spicewines. Obviously I chose the Pitmaker. Anybody have any advise on heat control? I used the guru I bought for the egg and it helped a bunch, but It really doesn't want to run below about 275 right now at all. I tried the U shaped deal on the charcoal, but it was all lit pretty quick and ran at 300. I then lit it on the opposite side of the intake and that helped some, but still ran at the 275 I cooked at this time. I'll learn, I love reasons to practice.
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Unread 10-31-2011, 03:22 PM   #4
Cack
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Looks amazing. Nice work.
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Unread 10-31-2011, 04:52 PM   #5
Johnny_Crunch
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Nice looking food and cooker!
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Unread 10-31-2011, 05:07 PM   #6
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It looks good but those ribs really look good.............
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