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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 09-29-2013, 02:04 AM   #16
is one Smokin' Farker
mrbill's Avatar
Join Date: 06-25-13
Location: Tx

great cook!
All Weber, All Charcoal-18.5" Kettle, Go Anywhere, Performer, 18.5" WSM, NYG Smokey Joe
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Old 09-29-2013, 06:35 AM   #17
Full Fledged Farker

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Join Date: 06-03-13
Location: Maiden NC

I threw the skin away ...put it on at 10 am (no rub or injection) on my chargriller offset (no mods) added 1 split about every 45 minutes or so to keep temp around 290 took off at 6 pm.... by far the nest PP I have ever had
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Old 09-29-2013, 12:31 PM   #18
Babbling Farker

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Join Date: 08-29-11
Location: Lincoln, NE

I like to cut the skin off of picnics so I get more bark, but I always keep and freeze the skin to use for pork rinds.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
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Old 09-29-2013, 06:21 PM   #19
is Blowin Smoke!
RevZiLLa's Avatar
Join Date: 07-02-07
Location: Richmond, VA

Nice work!

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
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