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So I've been using the Cue-Cart every weekend since I restored it, and I love it a lot.
I've smoked some chicken thighs, then some wings, and then last weekend I did a rack of ribs.
Once the smoker gets up to temp, it stays very constant with very little adjustments. Learning how much lump...
It was 36 degrees outside this morning and drizzling rain, but I wanted to test out the Cue-cart after I restored it. I cooked a whole chicken on the rotisserie. I brined it for several hours and I injected it with some Tony's. I sprinkled it with SPG inside and out as many of you here...
Hello, I'm new to the forum. I'm from East Texas and I have enjoyed reading a lot of the post here the last couple of weeks. There are a lot of talented people posting some great smoked meat, receipts, and offering up a lot of tips to help everyone get better at their smoking skills on this...
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