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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 04-02-2008, 11:34 AM   #16
The Pickled Pig
is One Chatty Farker
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Join Date: 06-21-07
Location: Overland Park, KS

I've used all types and brands of plastic wrap on the smoker and have never had any of them melt. I currently use Kirkland from Costco but that's only because it comes in a wider, larger, and cheaper roll than Saran Wrap.
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Old 04-02-2008, 12:19 PM   #17
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I know plastic may do a good job, and what is going on we may not see?

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Old 04-02-2008, 03:22 PM   #18
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

I don't use it while cooking but for storing after I rub the meat I like to cryo-suck the meat...
CBJ# 23376
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If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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Old 04-03-2008, 05:35 AM   #19
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The food service film at Sam's works.

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