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    #16
    Nice looking cooks. Welcome to the Pit from southwest Florida.

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      #17
      Welcome to the Pit!
      Cheers from Norway and Merry Christmas!

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        #18
        Welcome from Minnesota.

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          #19
          Like Ol Ben Kenobi said - That's good! You've taken your first step into a larger world.


          A steady 220 in the PBC isn't bad. When I was first learning it, I spent a lot of extra effort trying to keep the temps in that 225 range. Food always came out great.
          Now I don't worry much about it.
          Rocking at 270 gets the tasty meats faster.

          Lots of good info here and good things to cook

          My favorites in the PBC are ribs, chicken halves, and pastrami.
          ​​​​​
          And Chuckies...... And OH and burnt ends.
          And ribs

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            #20
            Wow! You certainly have hit your stride turning out BBQ like that! Welcome to the Pit, and keep up the good work!

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              #21
              Ur doin darn good,,,,,
              now go feed the monster,,,,,

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