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Non-Cattle Specific Topics
Tips 'n Tricks
Looking for smoker tips Pics (Now w/Bling)
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<blockquote data-quote="Earl Thigpen" data-source="post: 568351" data-attributes="member: 3999"><p>You and BHB are both right. It does take a lot of heat (fuel) to keep this thing going but the results are great. I like BHB's idea with the doors and flappers. You cold get the meat up to temp pretty quick that way.</p><p></p><p>The one I saw and used belonged to the company I worked for and they used it for customer cook outs. I never heard a customer complain of the meat being tough.</p><p></p><p>Send us some pictures when you get 'er done.</p></blockquote><p></p>
[QUOTE="Earl Thigpen, post: 568351, member: 3999"] You and BHB are both right. It does take a lot of heat (fuel) to keep this thing going but the results are great. I like BHB's idea with the doors and flappers. You cold get the meat up to temp pretty quick that way. The one I saw and used belonged to the company I worked for and they used it for customer cook outs. I never heard a customer complain of the meat being tough. Send us some pictures when you get 'er done. [/QUOTE]
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