My name is Puff and I am....................... - BBQ Central

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Old 12-27-2006, 01:33 PM   #1
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My name is Puff and I am.......................

....cooking on my new WSM! [smilie=banana.gif]
Put 2 racks of spares on at 1PM. One rubbed with WRO, and one with one of the rubs my secret Santa gave me, Dizzy Dust.
Using KF with a couple chunks of hickory and apple.
Had a little trouble early on getting the temp up. But now she's coasting along at 240 and hasn't budged! I'm actually getting things done around the house!Putting a maple fatty on at about 3PM.



Sand in the pan covered with foil


The boss!
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Old 12-27-2006, 01:56 PM   #2
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Nice you go Puff...nice to see the brains of the operation as well...But I have a question....Where are the pics of the food on the WSM? and how are you liking your new toy...
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Old 12-27-2006, 01:58 PM   #3
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I'm guessing you're doing a "dry run" to get used to how to control the heat...and see how it handles?????
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Old 12-27-2006, 02:00 PM   #4
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Quote:
Originally Posted by Smokey_Joe
I'm guessing you're doing a "dry run" to get used to how to control the heat...and see how it handles?????
NO he's got two racks of BB on....he just didn't take any pics..
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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 12-27-2006, 02:14 PM   #5
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Smokey_Joe
I'm guessing you're doing a "dry run" to get used to how to control the heat...and see how it handles?????
NO he's got two racks of BB on....he just didn't take any pics..
OOPS..forgot
Here you go
Trimmings on the lower rack.

I AM LOVING THIS THING!!!
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Old 12-27-2006, 02:16 PM   #6
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Puff are you planning to take them out of the rib racks once they shrink up some? and how do you like the WSM?
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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 12-27-2006, 02:20 PM   #7
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Quote:
Originally Posted by wittdog
Puff are you planning to take them out of the rib racks once they shrink up some? and how do you like the WSM?
I hope to for sauce purposes.
This is one fine piece of equipment! I've had one 5* temp drop in almost 3 hrs. It climbed right back up
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Old 12-27-2006, 02:21 PM   #8
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Nice lookin start there Puffy......let us know how those BB's turned out!!
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Old 12-27-2006, 02:25 PM   #9
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What a difference from the old CharGriller huh?
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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 12-27-2006, 02:32 PM   #10
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Quote:
Originally Posted by brian j
atta boy, skipping water and going right to sand. it sounds like you have things under control. just remember, little adjustments and wait at least 15 minutes for them to take their full effect.
Sounds like Puffys had some Coaching....
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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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