A question about maintaining cooking temps - Page 4 - BBQ Central

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Old 02-04-2009, 08:17 PM   #31
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I'd eat those!
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Old 02-04-2009, 11:27 PM   #32
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Quote:
Originally Posted by Griff
Quote:
Originally Posted by bigwheel
Can't actually recall any total disasters that I have had. Sure you can say the same.
bigwheel
I've had my share of disasters. For the most part they involved the grill and not the smoker. Think tall flames and sooty, oily smoke.
Ribs look great. Welcome to the forum. Sign over your life in pursuit of knowlege and making better BBQ.

Thanks for the spelling tip. I just call him the Govenator. As for disasters, Amy Googled some words that included: ribs taste like tires, too much hickory, etc. and it came back 'oversmoked'. So I learned to only use 1/2 bag of hickory chunks instead of a whole bag.
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Old 02-06-2009, 08:30 PM   #33
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Yup... Looks fine. Bring the Newbie'ness on....we can handle it.
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Old 02-06-2009, 08:43 PM   #34
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You are here by proclaimed "Advanced Newbie" Good job!
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