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    #16
    hey Rip. It was a fifteen pounder I separated the point and flat and cooked the point on the higher rack. Since then I've switched to a Pit Barrel Cooker. The WSM, as good as it was, had some limitations.

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      Another PBCer! We will rule the world!

    • Jared Bollman
      Jared Bollman commented
      Editing a comment
      It's just so hard to argue with the results

    #17
    Jared Bollman cool follow up to a great intro. Welcome to the Pit, @ Jared! Looking forward to learning from, and with you!

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    • Jared Bollman
      Jared Bollman commented
      Editing a comment
      Thank you Mr. Bones

    #18
    Welcome from Nebraska, Jared!!

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      #19
      Welcome to the Pit from Minnesota!! Glad to have you join up!!

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        #20
        Way to go Jared, looks great !!! Welcome to the pit !!

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