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Recent content by theheatguy
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The best place I have found for smoking times, temperatures, types of woods and recipes galore is at
http://www.smoking-meat.com/category/newsletters?awt_l=2Gq9kU&awt_m=3gwz1bnSvSioVWb
Have fun,
John
Best answer I can think of is simple. Get your Green Mountain Grill going. Pretend you have that box with racks attached to the chimney. When you think the Green Mountain Grill is burning properly, take temperature of the gasses escaping from the chimney. If the gasses are hotter than 90...
I am an Old Fart who survived the Viet Nam War and 60 years of Dutch Oven Cooking. I was fortunate enough to have grown up in a Dutch Oven family that took pride in the meals they created. We would have family get-to-gathers and i can remember seeing 10 or more large Dutch Ovens all lined up...