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MoFo,
Sorry about taking so long to answer.
The manual that comes with it is fairly accurate as far as cooking times. When you first start it the flame lap up a bit, but never has been a problem for me yet.
Seems like it took me about an 1 1/2 hour to do the fatty. I would rather use a...
Man it's been a while, but hopefully be around a little more often.
Is there a protocol for picking team names and logos? Do you have to register/patent your name and logo? Any info on how to start up a team would be greatly appreciated.
Here's a link to one I was going to try to make. I didn't ever make it but there were some good suggestions from everybody here.
http://www.smokingmeatforums.com/forum/thread/88481/need-some-opinions
The one with the bacon is a "fatty". The other one is just hamburger with cheese and mushrooms, kind of an experiment. A fatty is usually a 1 lb chub of sausage flattened out then rolled up with all kinds of fillings. Then wrapped up with bacon. You can check out some of these here...
Welcome to the SMF forum, You came to the right place. Good people and good info.
Glad to see another from Arkansas.
As for pork on game day......Just as long as it not a Big Red hog.