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Recent content by wl_kb3
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My favorite is to fillet it all off the bone, then butterfly the chunks. Add cream cheese, jalapeno, onion, then wrap it it bacon and marinate it in your favorite BBQ sauce. Throw it in the smoker and enjoy. It turns out awesome.
We had some major tornados go through our area in MN today. Some people got killed just 6 miles from my house. There was some much worse damage further south than I am. I am just praying for all the families and friends that have to deal directly with this tragedy.
I like to use lump wood with some chips added to that. I can run mine for 14 to 18 hours on one filling. As for just having chips im not 100% sure. I have injected mine the night before and the day of as well as no injection at all They all turned out great so try what you want to and see what...
I do my sticks pretty much the same way and they have not turned out greasy but I am usually using venison. Not sure if it makes a big difference between that and beef or not.
If you do the 3-2-1 method on the ribs I would put the ribs on first. I would guess around three hours for the chicken at 225-250. I usually do mine a little hotter but it should be just fine.