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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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Unread 07-07-2008, 02:27 PM   #1
gotwood
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Default Update: Spicewine/Lump/Guru and runaway temps!!!

Had a thread a week or two ago about the runaway temps on my SW using Guru and Lump....

Well two cooks, still with the lump and working perfectly...what changed??

Instead of 8" depth of Lump I moved down to 2.5"-3" Depth and it's working great.

Seems at times the fire would spread along the bottom to keep up with temperature , then would burn upwards and go out of control.

Now it burns at about one depth and is doing fine......
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Unread 07-07-2008, 03:07 PM   #2
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Glad everything is working out for you!!
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Unread 07-07-2008, 03:43 PM   #3
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I gotta tell ya, I wish I would have had to hunt down runaway temps on my Spicewine.

Because that would mean I have a Spicewine [jealous mod]

Glad you got her figured out, that's good news. I don't suppose there's any pron is there?
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Unread 07-07-2008, 06:07 PM   #4
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Quote:
Originally Posted by Harbormaster View Post
I gotta tell ya, I wish I would have had to hunt down runaway temps on my Spicewine.

Because that would mean I have a Spicewine [jealous mod]

Glad you got her figured out, that's good news. I don't suppose there's any pron is there?
Ill have some rib pics later.......


Last edited by gotwood; 07-07-2008 at 06:26 PM..
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Unread 07-07-2008, 08:08 PM   #5
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Isn't it amazing the wonderful color the meat takes on when cooked in a Spicewine?
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Unread 07-07-2008, 09:11 PM   #6
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How long of a cook can you get like this?
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Unread 07-07-2008, 09:18 PM   #7
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congrats on figuring it out.
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Unread 07-07-2008, 09:42 PM   #8
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Quote:
Originally Posted by Sawdustguy View Post
How long of a cook can you get like this?
Well, the cook lasted about 9 hours and only went around half way around my "u" basket
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Unread 07-07-2008, 10:29 PM   #9
ThomEmery
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Well that seems to be working for you
Just one thing why do you want to use lump?
LOL Your free to enjoy it LOL
Just wondered why Royal Oak or Kingsford does
not work for you?
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Unread 07-07-2008, 11:14 PM   #10
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Quote:
Originally Posted by ThomEmery View Post
Well that seems to be working for you
Just one thing why do you want to use lump?
LOL Your free to enjoy it LOL
Just wondered why Royal Oak or Kingsford does
not work for you?
dont like the binders, and I think I actually get more cooking time from lump per dollar
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Unread 07-08-2008, 11:39 AM   #11
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Nice job on the ribs, glad it is working for ya!

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