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02-18-2007, 03:36 PM
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#1
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BBQ Centralite
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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SnowBQ Ribs
I had planned to cook some ribs today for the race. I hadn't counted on any snow. It started coming down early this morning and hasn't quit.
I decided to use the FEC 100 under these conditions. It's holding temps with two degrees. Here are some pics:
Klose Pits - Almost buried
FEC 100 - Under Cover
Primo Oval - Buried
Patio Furniture - Buried
Baby Backs - About 3/4 of the way done
Winter and BBQ, Got to love it! 
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02-18-2007, 03:39 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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I've ALWAYS said, automated cookers are the way to go!! Looking good Dallas!!!
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02-18-2007, 03:46 PM
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#3
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Klose, Primo Oval, Stumps, More importantly, where is the WSM ? 
__________________
" Never let a day go by "
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02-18-2007, 03:51 PM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Cliff H.
Klose, Primo Oval, Stumps, More importantly, where is the WSM ? |
He gave it to Rempe! And YES it's probably in Rempes attic like the other one!
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02-18-2007, 03:56 PM
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#5
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BBQ Centralite
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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[quote=Larry Wolfe]
Quote:
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Originally Posted by "Cliff H.":116vktij
Klose, Primo Oval, Stumps, More importantly, where is the WSM ? |
He gave it to Rempe! And YES it's probably in Rempes attic like the other one![/quote:116vktij]
I've still got a WSM. It's on the deck, completely buried!
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02-18-2007, 04:02 PM
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#6
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Well at least you know where it is, just incase you ever have to pull out the big gun.
__________________
" Never let a day go by "
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02-18-2007, 04:08 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Hey Kloset.... put the Oval on the give to Finney list too. 
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-18-2007, 05:40 PM
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#8
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Love those ribs. Wish I had an FEC, just too big for my needs.
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John
"De gustibus non disputandum est,"
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02-18-2007, 05:41 PM
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#9
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Looking good........
__________________
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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02-18-2007, 05:45 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Nice looking pit and ribs Kloset. Thinking about buying some ribs and doing them on the WSM real soon.
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02-18-2007, 05:50 PM
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#11
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BBQ Centralite
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Thanks guys! The ribs were really good. I added a little Texas Pepper Jelly (Peach Habanero) to the sauce and everyone seemed to like them. This was only my second cook with the FEC and I really like this pellet cooker. I used the hickory flavord pellets which I believe are a blend of hickory and oak. The ribs were very moist. No foiling needed! Cooked them at 275 for 3 1/2 hours and they were done (used the tong test). Slight pull off the bone.
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