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02-01-2013, 06:11 PM | #46 | |
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Pretty sure I took a couple years of my life off, but those are the crappy years anyway. |
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02-01-2013, 06:12 PM | #47 | |
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I have a gas grill so the Weber is only for smoking. I'm just trying to figure out how to build a 225 deg fire and how to check the temp to be accurate??? |
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02-01-2013, 06:17 PM | #48 | |
Cast Iron Jedi
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http://www.dirtysmokebbq.com/2011/10...on-method.html |
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02-01-2013, 06:17 PM | #49 | |
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02-01-2013, 06:17 PM | #50 |
Cheat Death
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You can get a probe thermometer and stick the probes all the way through a potato to keep it off the grill grate.
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02-01-2013, 06:18 PM | #51 |
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Just had an epic brisket at pappy's.
It was Jamal Charles good. Posted via Mobile Device |
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02-01-2013, 06:21 PM | #52 | |
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Just use an alligator clip or something and stick it in one of your top vents. |
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02-01-2013, 06:24 PM | #53 | |
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I have a probe that I use for the oven that I can use. It's not wireless but doesn't matter the cord is meant to hang out of an oven or grill or whatever. |
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02-01-2013, 06:25 PM | #54 |
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You need a probe to keep tabs on the meat temp, but you'll also need a grill thermometer to keep tabs on your grill heat.
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02-01-2013, 06:29 PM | #55 | |
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If other boards were like this one the world would be a better place. Too many people are uptight and PC drives me ****ing nuts. You can have fun on this board unlike others. |
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02-01-2013, 06:30 PM | #56 |
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I just use a dry rub then keep it going at 225-250 for anywhere from 12-16 hours. I cheat w/ a wireless meat probe and temp probe (for grill temp) that has alarms so I can sleep in peace and not worry about the temp getting too high or low.
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02-01-2013, 06:31 PM | #57 |
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No doubt. You have to be beyond a complete ****tard to even be in conversation to be banned from here. Not like the Minge where they get butthurt over anything bashing their precious Donks.
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02-01-2013, 06:35 PM | #58 |
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02-01-2013, 06:37 PM | #59 | |
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I went to Pappa's BBQ last night and bought a pound of brisket with some burnt ends. Drank a pint of Jack D got ****ed up and ate the whole damn pound. It was delicious but hell it cost me 15.00/lb. Screw that I want to do my own now. Plus the smell when it's cooking... They don't have burnt ends on the menu down here do they have it on the menu up there in KC? |
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02-01-2013, 06:40 PM | #60 |
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