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Old 07-02-2005, 05:37 PM   #1
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What are you cooking on?
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Old 07-02-2005, 06:14 PM   #2
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Then cooking the day before or an early start would be the way to go.
Cooking on a WSM I would do an over night cook and hot hold till dinner.
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Old 07-02-2005, 11:01 PM   #3
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Agreed. Whatever you target serving time is ... gear to pull it 4-5 hours prior to that and let it rest. It'll stay just fine and happy in the cooler. I'll be just as goooooood if'n not better.
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Old 07-03-2005, 12:50 PM   #4
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I can't answer that because I don't know anything about that smoker.
Do you have a remote therm with alarm?
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Old 07-03-2005, 05:16 PM   #5
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I'd throw that brand new thermo into it now...Why not?
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Old 07-04-2005, 10:02 AM   #6
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you'll be fine...remember butts are the most forgiving cuts of meat.
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Old 07-04-2005, 10:02 AM   #7
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I can see it now, Necked Man Arrested while trying to rescue food on his barbecue pit. You should be fine. Butts are hard to mess up. Pass me a piece of that nice bark please.
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Old 07-04-2005, 10:23 AM   #8
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There is a long running debate on damping a smoke stack. I personally run mine wide open all the time. You might want to play around with it and see what works best for you. Welcome to the nutty world of barbecue. Don't think what you did last time will work next time. That's what makes barbecue so much fun! Are you having fun? Don't get all flipped out over things. As long as you get to eat your mistakes, It's all good.
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Old 07-06-2005, 06:49 PM   #9
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Glad all went well robo. Keep up the good work.
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Old 07-06-2005, 10:17 PM   #10
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Great job Robo!! Next time, how about some pictures!!
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