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    Read all 172 pages

    I just finished all 172 pages of this forum.
    Wow what an evolution of lighting and cooking methods from 2014 to now.
    Thank you to all that have contributed your knowledge to help us newbies cut down on our learning curve.

    #2
    haha. you should summarize what you learned for the rest of us!

    Comment


    • Finster
      Finster commented
      Editing a comment
      😂
      There will be a quiz at the end.😂

    • BFlynn
      BFlynn commented
      Editing a comment
      Yes, I would like the cliff notes version of the forum please

      Pbc pbc pbc

    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      Read fzxdoc's compilation of lighting methods and cook times, on page one.
      That pretty much sums it up.

    #3
    I am impressed that you read it all. What was your best learning?

    Comment


    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      The first page with the lighting and cooking times.

    #4
    Okay Meathead, I can appreciate the unabashed self promotion but isn't this a bit over the top??

    Comment


    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      🤣🤣🤣

    #5
    Dang, Huskee has upped the requirements for new members since I joined. But yeah, share what you’ve learned!

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      You wanna join dis family you gotta prove it, capiche?

    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      Always trust fzxdoc's findings...😊
      Last edited by Duanessmokedmeats; November 25, 2023, 12:23 PM.

    #6
    Yes , I think you should summarize and let us now.

    Comment


    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      fzxdoc is a valuable asset to this forum.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thank you for the compliment, Duanessmokedmeats .

      K.

    #7
    Wow, that’s some serious reading. After ingesting all that knowledge are you a fat cap up or fat cap down person?

    Comment


    #8
    Not enough room left in my brain for all of that at once, ​​, but glad you pushed through. So what are you smoking tonight?

    Comment


    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      For Thanksgiving I did a 12.5lbs turkey, and a brisket cut in half. The flat as a brisket, point was made into Kansas City burnt ends...Yum

    #9
    That is impressive.

    Just know that there are 10's of thousands of pages left in the rest of the forum.

    Comment


    #10
    But if ya read everything, now what're ya gonna do? You still got at least 7 months on your membership!

    Comment


    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      I will try to add more to the forum, but now to the recipes...
      Last edited by Duanessmokedmeats; November 25, 2023, 12:27 PM.

    #11
    I am sure the book of Panhead John changed your life.

    Very impressive indeed.

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      A lot of people compare it to The Book of Socrates……..

    • Duanessmokedmeats
      Duanessmokedmeats commented
      Editing a comment
      If a brisket is hung, is it fat cap up or down?

    #12
    Now you gotta memorize the oral part, there will be a test later; if you pass you will pass to "Fellowcraft".

    Comment


      #13
      Quite an accomplishment! Congrats.

      K.

      Comment


        #14
        What were the top ten things learned?

        Comment


        • Duanessmokedmeats
          Duanessmokedmeats commented
          Editing a comment
          There is no dumb question
          Lighting methods
          Amount of charcoal on shorter cooks
          Estimated cook times
          Everyone is friendly
          PBC's rock!
          How to get crispy skin on chickens and turkeys
          Check for lid leaks, and use bricks, with towels, to keep the lid down until it gunks up.
          Use foil, instead of the ash pan. Much easier clean up.
          fzxdoc is the Queen!

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