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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 02-15-2014, 06:00 AM   #16
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

just pick up a roll of parchment paper until you get the butcher paper

I use it, it works just fine

its made to cook with afterall

as far as the kraft paper goes, we use that at work as packing material. Some of it is really thick, I dont know how good it would work for wrapping a brisket with. I was going to try it but decided not to
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
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Old 02-15-2014, 06:47 AM   #17
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland

The ideal is 40lb natural color butcher. It can be really hard to find.
Mak 1 Star, Blackstone 36, WSM 18, Weber OTG
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Old 02-17-2014, 02:23 PM   #18
Found some matches.
Join Date: 06-20-12
Location: Houston, TX

Originally Posted by bbqgeekess View Post
I've read that natural gas ovens are a more dry environment than electric ovens. I've read some people like hybrid stove/ovens because of this; they want gas for the cook top and electric for the oven--personally I'd love a natural gas & induction hybrid cooktop with an electric oven :) (3 way hybrid.. but they don't even exist ! lol)

Natural gas and propane ovens provide a more humid environment than electric - that's why electric ovens are preferred for baking (and why hybrids have gas ranges and electric ovens), bakers don't want the added humidity.
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