sparky
New member
this is dedicated to my east coast friends who have taught me a different way to cook and think about Qing.
ya'll know who i am talking about. you guys and gals have taught me alot and a different way to look at food when BBQing it. this is for ya'll.
i didn't start this without talking to squirt first. ya'll will figured it out soon.
never used CT before. nepas told me to try it, he told me i would like it. he was right. i like it's color.
squirt turned me on to Soileau's. i love it. it is good. theres something about it. oh ya, yummy.
was it art or bent who turned me on to texas rub. i like it.
onto #63 @ 275º. 20 lbs of butts. never cooked this much before. it was fun.
next morning. niceeeeee.
after 14-15 hours @ 275º
poured some of the kids beer on it and foiled per squirts instructions.
into cooler for 2 hours. they were pulled and ate at the pool with chips.
this is what the hopper looked like after i put in a 20lb bag of pellets and cooked at 275º for 14 1/2 hours more or less.
not much ash either.
just having fun.
ya'll know who i am talking about. you guys and gals have taught me alot and a different way to look at food when BBQing it. this is for ya'll.
i didn't start this without talking to squirt first. ya'll will figured it out soon.
never used CT before. nepas told me to try it, he told me i would like it. he was right. i like it's color.
squirt turned me on to Soileau's. i love it. it is good. theres something about it. oh ya, yummy.
was it art or bent who turned me on to texas rub. i like it.
onto #63 @ 275º. 20 lbs of butts. never cooked this much before. it was fun.
next morning. niceeeeee.
after 14-15 hours @ 275º
poured some of the kids beer on it and foiled per squirts instructions.
into cooler for 2 hours. they were pulled and ate at the pool with chips.
this is what the hopper looked like after i put in a 20lb bag of pellets and cooked at 275º for 14 1/2 hours more or less.
not much ash either.
just having fun.
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