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That's amazing! Good for you. Just finished two chickens with a Jermaican rub in my smaller version. Fantastic meat, tough, chewy skin. Need tto keep it real low in sugar for daughter who has diabities.
Did two racks of baby backs yesterday using the 3-1-1 method, sprayed them every 30 min with an olive oil and apple cider vinegar mix. Struggled with really knowing temp due to all three thermometers disagreeing with each other. In the end, they were excellent. Did not boil them to a point...
Okay, seasoned her for an hour at 300 degrees. Could not for the life of me get it lower.
Added a water tray, now running at 257 degrees for the last hour steady...used the minion method and then added wood. All seesm well. First real cook tomorrow morning. A tad nervous although excited...
Still waiting on Nomex and spring handle...although here was the driver for this mod. Chimney fits right inside when needed. Large enough opening to add wood chuncks as well. Almost ready for first fire to season...
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