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I have a Maverick ET-72 that I have been using for a couple years with no problems, I am usually within the 100' remote distance so not much trouble there either...but I am looking @ purchasing at least one dual probe for those multiple meat smokes....(Moving the single probe around all the time...
First of all...Welcome to SMF...I would let the wood dry awhile maybe a few more months or it may give the meat a bitter unpleasent smoke flavor..Im not sure if your method of drying in the grill will cure the wood so you don't get a bad flavor in the meat....Just my 2 cents...Have fun... Enjoy...
Had to smoke a 8lb. pork butt and small brisket point for saturday nights Bristol nascar race...Used my own pork rub on the butt with a apple juice and worcestershire spray, mix of apple,hickory and mesquite woods for the smoke on the 7in1 masterbuilt gasser...My beef rub and same spray on the...
Bubba
Send some my way, I hav'nt tried that brand yet...Better yet fire up that SFB..I'll be down!!!!! 600Lbs Cindy must be (Real Happy) about that!!!!!!!LOL.........DB BBQ
Webfoot
We just did 38 Quarts five weeks ago, Wish I had you recipe sooner, Ours came out a little softer than I like, But are good enough to eat...Always next year...Thanks for the grape leaf recipe...DB BBQ
Glad to see ya saved her from that cold Lowes floor...Winters comin soon..Better plan on lot's of long smokes thru the cold months to keep her warm....LOL......DB BBQ
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