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Old 04-22-2008, 06:50 PM   #21
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It just might run a little hotter cuz its so shiny....or you can use that as an excuse
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-23-2008, 04:33 PM   #22
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I compete with nothing but WSM's. Be carefull or you might have another by next weekend
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Old 04-26-2008, 07:58 AM   #23
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Quote:
Learn to feel the meat and you will not be held slave to a thermo nor to a message board. Simply poking the meat with your pit thermo and feeling for resistance is the most accurate way to assess doneness. I think we went thru a time where all the fancy-schmancy electronics was fun and exciting. But now, I impress people much more with my knowledge of feeling meat and that holds true for steaks and chops as well as BBQ.
Erik, This is true and only comes with experience. When I started cooking competitions last year, alot of the other cooks told me they don't use temps on the meats. The use a toothpick and check resistance. I am almost there on my cooks, but I still temp the meats to double check. Good luck with your purchase and have fun!
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Old 04-26-2008, 08:04 AM   #24
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yep but while gaining experience you're eatin some dang
good food! Enjoy the journey and have patience!
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Old 04-27-2008, 10:46 AM   #25
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Lookin' good Erik. Good luck!
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Old 04-27-2008, 11:12 AM   #26
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What Puff said
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-27-2008, 11:16 AM   #27
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Off to a good start, lookin' good.

--John
(Wow, my WSM looked like that once! )
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Old 04-27-2008, 11:33 AM   #28
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Its that easy..the WSM is a good design...and you also got good advice..just remember if you looking you ain't cooking...keep the lid on as much as possible...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-27-2008, 06:51 PM   #29
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Sounds undercooked to me. The brisket was more than likely in the "plateau". Next time let it ride it might take a while but it'll start to climb in temp. If a probe slides in easily it's done in my book.
Everything looked real good.
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Old 04-27-2008, 09:53 PM   #30
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Classic brisket stall. We all have been there.
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