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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 10-30-2009, 12:37 PM   #46
On the road to being a farker
Join Date: 09-24-09
Location: Oklahoma City, OK

I had just opened the egg because these butts were large and I was making sure my dome temp probe wasn't sticking in the meat...! The smoke was like this for 18 hours..Nice low and blue..
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Old 10-30-2009, 12:47 PM   #47
Rick's Tropical Delight
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Join Date: 04-25-07
Location: Farmersville, Ohio

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Old 10-30-2009, 12:48 PM   #48
On the road to being a farker
Join Date: 09-24-09
Location: Oklahoma City, OK

Originally Posted by Rick's Tropical Delight View Post

Just a puff!!!...perfect!
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Old 11-02-2009, 07:39 AM   #49
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis

Sweet Blue.

UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger
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