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  1. czarcastic

    Oak, Whats the deal

    I like oak because it is plentiful (read: free) and imparts a nice flavor.  It's mild enough to use with poultry and seafood - especially when combined with fruitwoods (cherry and apple are my personal favorites), and smoky enough to use on beef and pork.   Oak burns pretty hot so if you are...
  2. czarcastic

    Greetings from the west coast of the east coast.

    Welcome, Chad! I'm also in Clearwater (well, I live in Largo, but I work in Clearwater).  Good to see some more folks from Pinellas joining in. There's plenty of great folks and great info to be found here.  Not only will you find great help for the things you want to try, but you'll find...
  3. czarcastic

    Noob in Tn

    Hey Steve, Welcome to just about the best place to find information about outdoor cooking.  You're not going to find a better, nicer, or more helpful group of folks anywhere. I've got a place in Dunlap, so I'm pretty close to you geographically, and all I can say is we're lucky to have such an...
  4. czarcastic

    Mayo Slathered Whole Chicken!!!!!!

    Think I might try this trick next time I do a chicken on the smoker, only with Baconnaise
  5. czarcastic

    Breakfast Fattie on the Hasty Bake

    I really gotta compliment your picture-taking and plating (presentation).  Not only do your descriptions SOUND delicious, but your photos are always top-notch, making your posts so enjoyable to read.   Great job (once again!)
  6. czarcastic

    Pizza Fattie with Q-Vue

    Up until now all the fatties I have made have been of the "breakfast" variety (with maple sausage, bacon, etc.) and today I wanted to try something different. I've seen a number of posts about Pizza fatties so I thought I would try my hand at making one for dinner. Started with some of my...
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