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yes. it may be a difference of hours but we cook by internal temp ofthe meats- not time. you may also havea plateau- the meat may rise in temp to a certain point then stall for hours(happens often w/ brisket) maintain thepit temp. & have patience. try signing up for the free 5 day e course on...
so many nice options out there.... now it's coming down to a matter of weight. some different models that have the same capacity have weights from 110lbs to 600lbs. still looking....
i really don't mean to sound cocky but i'd like some smf help if y'all can get there for a 4 man team.. it's all for fun & then some.i know what i'm getting into & i think i can compete w/ the best of them & even beat them....i take any competition seriously no matter what the comp is.but it is...
rip i am 100% serious & 1000% committed- ask debi how i roll- thats why i asked yer help... i know i ain't gonna see nuttin' but pit & food- thats why i saw memphis earlier... i jammed @ b.b.'s- now those were nerves- he was just watching....this is cake- win lose or draw- i'm just there to have...
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