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You think the smoke won't penetrate the meat while being cooked over open flame?
Foiling to keep the ribs soft and moist while they wait for me to come back to them.
..this is one of the slowest sites I have ever been on in my life. I feel like I am on dial-up. Anyone else having the issue? Is there anything that might be able to be done about it?
I added an in ground firepit this year and have mixed hardwood to use. the pit is dug down about 6 inches with one ring of block on top.
I line my pit with four or five logs covering the floor of the pit. I then create a tipi on top to get teh fire started and a couple more logs in...
Name is Michael, Age 40 living in he SW burbs of Chicago.
Got into smoking about three years ago first using a broken three burner gas grill where only one burner lit to using a Vermont Castings 5 burner. I am really wanting to use my firepit with swing away grill I bought for it very soon...