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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 04-27-2013, 09:41 AM   #16
is One Chatty Farker

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Join Date: 01-16-13
Location: Texas
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Sideways. I use a PBC.

Love it.
Primo XL, Pit Barrel Cooker, Mini WSM,Lodge Hibachi

Craigslist finds Tiernan SOB, New Braunfels Black Diamond, Big Green Egg Mini

By the way, did she mention my name-just in passing?
Gordon Lightfoot
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Unread 04-27-2013, 09:59 AM   #17
Found some matches.
Join Date: 11-29-12
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I trim fat down to 1/8 or 1/4 inch and score it in inch blocks then cook it fat side up
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Unread 04-27-2013, 10:08 AM   #18
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Why 300 degrees? Won't it fall apart on the rack?
[I][B]Bill [/B][/I]:cool:

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KCBS Cert. Judge #23431
s.U.D.S. (small 30 gal. UDS)
Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
[I]TemequeBBQ[/I]-insulated vert smoker
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Unread 04-27-2013, 11:10 AM   #19
Found some matches.

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I did fat side up for two hours then went fat side down and will remain for duration. Am 5 hrs into cook at 325. Took 2 hrs to get to 325. As always thanks for valuable info. If I get a chance I will take pics.
Ranger Willie UDS Thermapen Beer:loco:
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