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Old 04-10-2006, 08:34 PM   #1
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sundays cook

fired up the pit for some ribs and a bird. the chicken was the best I have ever done I should have left the ribs on for another 1/2 hour.

http://www.kodakgallery.com/Slideshow.j ... zkdn2&Ux=1
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Old 04-10-2006, 10:01 PM   #2
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Looks good Chris. Just like your other cooks.
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Old 04-11-2006, 06:14 AM   #3
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Another superb job there Chris!!! Did you take a sip of that beer before you put it in the chicken?
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Old 04-11-2006, 06:16 AM   #4
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Looks great Chris! What didn't you care for with the ribs? How long were they on for and how long was the bird on for?
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Old 04-11-2006, 03:08 PM   #5
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Looks great Chris! What didn't you care for with the ribs? How long were they on for and how long was the bird on for?
The ribs were on for about 5 hours I also opened the pit a few times to mist them. The bird was on for about 4 1/2 hours I pulled it round 160 in the brest and brought it to 165 on the gasser.

Chris
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Old 04-11-2006, 06:18 PM   #6
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looks delicious! What was the meat on the left side?
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Old 04-11-2006, 07:22 PM   #7
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looks delicious! What was the meat on the left side?
Looks like rib trimmin's to me
Looked great bud
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Old 04-11-2006, 07:28 PM   #8
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Quote:
Originally Posted by Nick Prochilo
Looks great Chris! What didn't you care for with the ribs? How long were they on for and how long was the bird on for?
The ribs were on for about 5 hours I also opened the pit a few times to mist them. The bird was on for about 4 1/2 hours I pulled it round 160 in the brest and brought it to 165 on the gasser.

Chris
Chris,
For what it's worth, don't mist, leave the ribs, butt, brisket, etc. alone while it's cooking...........I know some/many will disagree with me but try it once and see if you like the way your Q turns out.
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Old 04-11-2006, 08:55 PM   #9
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[quote=Larry Wolfe]
Quote:
Originally Posted by chris1237
Quote:
Originally Posted by "Nick Prochilo":37tprqdg
Looks great Chris! What didn't you care for with the ribs? How long were they on for and how long was the bird on for?
The ribs were on for about 5 hours I also opened the pit a few times to mist them. The bird was on for about 4 1/2 hours I pulled it round 160 in the brest and brought it to 165 on the gasser.

Chris
Chris,
For what it's worth, don't mist, leave the ribs, butt, brisket, etc. alone while it's cooking...........I know some/many will disagree with me but try it once and see if you like the way your Q turns out.[/quote:37tprqdg]

Larry I never mist butts or briskets. IMO all of the fat on them keeps them moist. Next time I am going to try not misting the ribs.
thanks for the tip,
Chris
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Old 04-12-2006, 06:07 AM   #10
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I agree with Larry, I never mist anything. Everytime you open that smoker you add more time the food has to stay in the heat.
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