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AHEM...yer breasts are lovely...just did a brine on some beercan chix and WOW! I am a fan of brining.the extra time and effort is worth it.Keep representing us meatlovers on the left coast!!!
Hey Bishop you can claim a lil of that genius for yerself.Your charcoal basket was a great idea.
http://www.smokingmeatforums.com/for...946#post247946
had to give you a heads up for that one
Hey Phil i used the sfb grates with a brick on each grate and that seemed to even things out.the charcoal pan was completlely over top of the sfb/smoker hole.wound up 10 deg cooler on the stack end.
Thanx Steve,I was surprised at the results.Had been doing alot of reading on it and took the plunge!BTW did I mention I was jealous of yer pile of "mystery" wood LOL
Lemme know how yer chix come out!PS The lemon juice is 1 cup...fergot to mention that
I have that same problem.This is the solution I came up with.I AM GONNA BUY ANOTHER ONE!
One fer grillen one fer smokin LOL.Seriously tho some of these guys are very creative....try starting here and read yerself into overload!
http://www.smokingmeatforums.com/for...splay.php?f=22
Cheers
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