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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 12-09-2017, 12:07 AM   #1
2PigsBBQ
On the road to being a farker
 
Join Date: 08-17-15
Location: Pasadena, MD
Name/Nickname : Brian
Default Some late night pulled pork and chicken thighs

I figured i might aswell fire up the smoker before the snow gets here. It was worth it. Haha
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Old 12-09-2017, 12:30 AM   #2
2PigsBBQ
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Location: Pasadena, MD
Name/Nickname : Brian
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The money muscle was a little small bit it came out pretty good
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Old 12-09-2017, 01:40 PM   #3
BillN
somebody shut me the fark up.

 
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Location: St David, Az.
Name/Nickname : Bill
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Nice work! looks delicious.
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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 12-09-2017, 02:06 PM   #4
Smoking Piney
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Location: South Jersey Pine Barrens
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I'm in!

All around great cook.
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Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
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Old 12-09-2017, 02:32 PM   #5
KORND4WG X
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Great cook How you liking the MC?
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Old 12-09-2017, 03:27 PM   #6
toddu
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Join Date: 08-23-12
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Did you take MM off prior to smoking, or just trimmed around it good prior to smoke?

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Old 12-09-2017, 06:09 PM   #7
2PigsBBQ
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Thanks everybody!
KORND4WG X, I love the MC BX50. It holds its temp in all weather conditions without a problem. The Guru helps of course haha.
Toddu, I left it attached. I trimmed around it so I was basically hanging on by thread. This way the MM gets rub all around it and im guessing it helps with the smoke ring
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