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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 01-12-2014, 07:33 PM   #46
Smith's Pig Pen
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That is a war wagon right there. Beauty
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Old 01-12-2014, 07:36 PM   #47
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Fired your rig up today 35 minutes it was busting 300 degrees took it too 350 easy, opened the damper to warmer mellowed out at 275 in warmer..... stayed over 250 degrees for over 2.5 hrs with no addition of fuel..... the 3/8 cook chamber did good!!!!! You ready to cook brother it is seasoned!!!!!!!!!!!
It blows my mind how fast your cookers come up to temp. Also how long they will hold temp.
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Old 01-12-2014, 08:07 PM   #48
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Quote:
Originally Posted by TuscaloosaQ View Post
Fired your rig up today 35 minutes it was busting 300 degrees took it too 350 easy, opened the damper to warmer mellowed out at 275 in warmer..... stayed over 250 degrees for over 2.5 hrs with no addition of fuel..... the 3/8 cook chamber did good!!!!! You ready to cook brother it is seasoned!!!!!!!!!!!
Man your the greatest....Now send her home!
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Old 01-13-2014, 11:52 AM   #49
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Roll Tide my brother! Looking good as always!
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