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  • willxfmr
    replied
    Welcome from Wisconsin. Glad you could join us!

    Leave a comment:


  • Attjack
    commented on 's reply
    Gabby's makes on for the 14" too and I find that to be very tempting.

  • latenight71
    commented on 's reply
    The turkey really surprised me. I sweated over it for weeks prior and then day of I promised not to lift the lid and trust my thermo. came out just amazing. i find the less i sweat it with the PBC the better luck I have. I keep short timing my butts and worry about serve time. that makes worry and makes me lift lift and screw it.

  • latenight71
    commented on 's reply
    Blue kettle was also a recent purchase ofnofferup for more than I could have bought a brand new 22. stupid, but the color caught my eye and it was local and I got a cool green chair out of the deal, too.

  • latenight71
    commented on 's reply
    Thank you! Yes, I just got it about a month ago and love it! It's from Gabby's Grill's in Norcal. I got the griddle for it, too, and it is super quality, just haven't had a chance to use it yet. Gabby makes the attachment for the 18-inch Joe, too, which I carry in my RV. Thinking about getting it as it really helps in avoiding char, which my 18-inch Weber loves to do even with ashy coals.

  • ofelles
    replied
    Welcome from the California Delta.

    Leave a comment:


  • FireMan
    replied
    The good thing is OK is ok. It’s also good you nailed that turkey. Welcome, eat good & have fun!

    Leave a comment:


  • latenight71
    commented on 's reply
    Hello! I have wrapped butts with apple cider and not wrapped and let it ride. I had moderate sucess wrapping but still not what I would call great. I prefer to let it ride but my PBC get's iffy with temps after 5 hours. I live on the west coast but my house is actually a few feet below sea level a few miles inland so maybe I need to close vent a bit more. average temp gets close to 295 degrees for total cook time even when I foil up holes. it's often gets over 300. i just need to play more.

  • HouseHomey
    replied
    Huntington Beach welcomes you and the barrel thingy your cooking with.

    From what I understand they are bird machines. Plenty of folk here to help you. Jerod and Ron have cooked a little too. I’m sure they can help.

    I think that blue kettle may have caught the attention of RonB like the Santa Maria did Attjack

    Leave a comment:


  • Attjack
    replied
    I see you're sporting a santa maria on your kettle. Very nice.

    Leave a comment:


  • jgreen
    replied
    Welcome from Winnipeg. Half the fun is learning, and eating, the mistakes we all make.

    Leave a comment:


  • RonB
    replied
    Welcome to The Pit.

    Please tell us how you are cookin' the butts. The more detail you give, the better we can help.

    Leave a comment:


  • Donw
    replied
    Welcome from Maryland

    Leave a comment:


  • Steve R.
    replied
    Welcome to the Pit! I'll hang up and listen.

    Leave a comment:


  • RichieB
    replied
    Welcome from Western Masssachusetts.

    Leave a comment:

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