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    Hmmm - was it out of coals? You should get way...

    Hmmm - was it out of coals? You should get way more than 4-5 hours out of a 22.5 filled up. Or did it just lose temp?

    For leftovers, you can freeze. But you might take the brisket and make tacos...
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    And?????? :D -Rich

    And?????? :D

    -Rich
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    I find these “wheels and coilovers really change...

    I find these “wheels and coilovers really change a car” memes hilarious :laughing-rofl:

    58956

    58957

    58958

    -Rich
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    ^^^ LOL. -Rich

    ^^^ LOL.

    -Rich
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    Sweet. -Rich

    Sweet.

    -Rich
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    Sweet. Gonna be good! -Rich

    Sweet. Gonna be good!

    -Rich
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    I’d encourage you to use the water pan. It’s...

    I’d encourage you to use the water pan. It’s there to help stabilize temps and will make it much easier for someone just getting started. Run both racks if you don’t have space on the top one for the...
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    Sweet. Going to give those a go for Father’s Day....

    Sweet. Going to give those a go for Father’s Day. Thanks!

    -Rich
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    Which ones? The Apple bourbon or the BBQ Beans...

    Which ones? The Apple bourbon or the BBQ Beans ones?

    -Rich
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    58910 -Rich

    58910

    -Rich
  11. M50/52 + S50/52: I don’t have any advice for you, but it seems...

    I don’t have any advice for you, but it seems like quite the undertaking and I appreciate you documenting it here. Love following stuff like this!

    Good luck.

    -Rich
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    58876 -Rich

    58876

    -Rich
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    Not like foil. It might a little, but it helps...

    Not like foil. It might a little, but it helps keep it moist for the longer cook.

    -Rich
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    Wrapping in foil is often called the “Texas...

    Wrapping in foil is often called the “Texas crutch”. It helps if you’re cook is taking longer then expected or you’re short on time. Butcher paper is a method perfected by Aaron Franklin of...
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    You guys are going to scare Sticky! It’s not...

    You guys are going to scare Sticky! It’s not that hard and I personally believe it is pretty hard to mess up. Find a good rub, you’ve got a good smoker, cook to temp (I go 200-205 for brisket) NOT...
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    Damn... :lol: -Rich

    Damn... :lol:

    -Rich
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    58860 -Rich

    58860

    -Rich
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    Cool. Get to it! -Rich

    Cool. Get to it!

    -Rich
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    Awesome. A couple thoughts: 1. I think the...

    Awesome. A couple thoughts:

    1. I think the newer WSMs come with a thermometer grommet. If not, I cut a small notch in the top of the main barrel top to put mine through after I got tired of...
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    Cool - looking forward to what you do with it! ...

    Cool - looking forward to what you do with it!

    -Rich
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    I don’t recall any assembly. It’s pretty simple....

    I don’t recall any assembly. It’s pretty simple. Shouldn’t take more than 10min to set up.

    -Rich
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    It’s pretty hard to screw up, but if you have...

    It’s pretty hard to screw up, but if you have time, I’d invite some friends over for a few test runs before hand. Enjoy!

    -Rich
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    58853 -Rich

    58853

    -Rich
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    Usually two to three fist size chunks. Meat...

    Usually two to three fist size chunks. Meat stops taking on smoke at 140 degrees. No point in using it past there.

    It also depends on the wood. Oak and mesquite are stronger smokes; apple and...
  25. M276 Turbo: Sweet. I dig the C43. Great engine with AWD....

    Sweet. I dig the C43. Great engine with AWD. Tough to beat!

    -Rich
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