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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 03-18-2019, 09:10 PM   #16
Babbling Farker

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Join Date: 06-23-12
Location: Kansas City

Now thats a hunk o meat
Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle | Mak 2 Star
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Old 03-18-2019, 09:12 PM   #17
somebody shut me the fark up.

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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill

Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
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Old 03-18-2019, 09:42 PM   #18
The Wookiee
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Join Date: 09-14-15
Location: Seattle, WA

Looks fantastic!!! I’ve cooked a bunch of the clods on the 20-28lb range... I like to cut in half or thirds... more bark more even faster cook; can wrap if you like but don’t need to if you don’t... they are goooooood... nice cooking!
LSG 24x30 offset vertical with warmer/MAK 1 star with flame zone/ Uuni Pro / Weber JJ/ Blaze professional 44” gasser / Umai+foodsaver=dry age...
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Old 03-18-2019, 11:54 PM   #19
Found some matches.
Join Date: 03-07-19
Location: Huntington Beach, CA
Name/Nickname : Paulie

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