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  1. ribbypaltz

    Sorry for the breach of etiquette

    Sometimes a Q arises before introductions. Anyway, my real name is Charles and I live in a suburb just north of Dallas, Texas. I have a MES 30" and its is trouble free (no hot spots, no smoke shortages) and it allows me to focus on things other than the smoker -- the food, the rubs, the...
  2. ribbypaltz

    Buttermilk brine question

    I'm fascinated with the buttermilk brine that is used for wings. I'm not clear on something, though: do most folks wash the brine off and dust them with a rub, or just leave it on and pop them in the smoker ? Thx in advance for your thoughts.
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