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I'm 36 and been smoking for about 4 years now. Internet taught. None of my family and friends have ever been smoker so I am blazing a trail here in my circle of friends and family.
I've heard that there is prettty good mablization of fat in a waygu brisket...so the fat cap is not needed...but thats just what I heard.
I'm sure someone with expierence will chime in.
Dont ley the probe directly on the grate. I put the probe trough a wine cork or a potato. The metal from the grate messes with the probe and you will get inaccurate temps. Some put the probe through a peice of wood as well. Something to suspend it over the grate.
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http://smokingmeatforums.com/forums/...889#post464889
This might be what you were looking for...
About 10 years ago I was given a gift vertificate to the Home Depot so I picked up an ECB and decided to smoke some babybacks. I just assumed that I knew what I was doing because I saw my father do it when I was a kid. I thew every piece of wood I could find on my property onto the fire trying...
I just went to the county building and applied for a business license. Cost me $10. Then when to the RD and got a membership. The business license is good for 5 years. Guess I'll have to re-apply in a couple more years.
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