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Sticky: PSA- FDA Food Recall lists by Purc Started by Purc, July 31, 2024, 11:07 AM	2 responses 208 views 3 likes	Last Post by HawkerXP August 1, 2024, 07:02 AM
Time to Stabilize Temp & When to Add Wood by scottranda Started by scottranda, June 2, 2015, 02:16 PM	11 responses 352 views 0 likes	Last Post by PaulstheRibList June 3, 2015, 07:40 PM
Low and Slow vs. Not-so-Low and Not-so-Slow by JeffJ Started by JeffJ, May 28, 2015, 11:19 AM	10 responses 203 views 0 likes	Last Post by JeffJ May 28, 2015, 03:19 PM
After the Faux Cambro? by Shaft Started by Shaft, May 20, 2015, 04:38 PM	2 responses 219 views 0 likes	Last Post by Jerod Broussard May 20, 2015, 05:42 PM
A question about water pans, moisture, and bark by Usernamevalid Started by Usernamevalid, May 18, 2015, 10:25 AM	9 responses 568 views 0 likes	Last Post by Mike Prince May 19, 2015, 07:04 AM
What should I do with this wrapping liquid? by _John_ Started by _John_, May 16, 2015, 08:25 AM	12 responses 212 views 0 likes	Last Post by aarontbell May 16, 2015, 07:02 PM
Indirect vs Direct Temps by BYQ23 Started by BYQ23, May 15, 2015, 10:58 AM	1 response 143 views 0 likes	Last Post by _John_ May 15, 2015, 01:39 PM
What does 'add vinegar' mean in a recipe, exactly? Always means white vinegar? by Lost in China Started by Lost in China, May 10, 2015, 03:14 AM	5 responses 478 views 0 likes	Last Post by Meathead May 10, 2015, 07:04 PM
Low and Slow: When to add the meat? by JeffJ Started by JeffJ, May 6, 2015, 03:43 PM	2 responses 180 views 0 likes	Last Post by JeffJ May 6, 2015, 03:59 PM
Grilled, not smoked by cjonsmoke Started by cjonsmoke, April 26, 2015, 05:11 PM	5 responses 104 views 3 likes	Last Post by _John_ April 29, 2015, 05:30 PM
Burgers, baby backs, and whole brisket by Father87 Started by Father87, April 20, 2015, 05:14 PM	8 responses 248 views 0 likes	Last Post by FLBuckeye April 28, 2015, 08:30 PM