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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-06-2006, 11:23 AM   #16
spicewine
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220 for 5 hours, no wrap, Apple Wood
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Unread 03-10-2006, 03:24 PM   #17
Pigs on The Run
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looks like a lot of shrinkage for 220. We started cooking at 220 for seven hours , using st loius spares like yours.
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Unread 03-10-2006, 09:08 PM   #18
Sawdustguy
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The Que looks wonderful but I want the smoker....
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