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Czed

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If you're ever passing thru Pittsburgh we'll keep the light on for ya
The last time i was in Pittsburgh
I rented a 1990 awd turbo dodge caravan like this onedodge-caravan-turbo.jpg150 axle snapping horse's
We loaded up to see Metallica in 97 at the Civic arena in Pittsburgh.
I was sober driving a load of drunk idiot's
It was a good show when we were leaving the drunkards wanted a gas station
It must've been a rough part of town because everything was behind bulletproof glass
They had a little porthole window to buy stuff through.
Of course the trans started slipping it had started pouring fluid
So i paid like 10.00 a quart for fluid there.
I was pumping gas and i swear this kid
Probably 6 or 8 year's old came up trying to sell me cartons of cigarettes
For 6.00
Now this was 2-3 am everything deserted and this little kid came out of nowhere
I don't smoke but the drunk guy's bought a bunch.
 

Stump Shot

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I love my big smoker. I've been able to make some really good smoked meat on it......but.

It's tough to get it just right in cold weather to do an all night burn. Last night it was at 237 when I went to bed. This morning it was cold because sometime during the night it took off and burned up the wood, and the brisket. Very disappointing.
Have you considered an indirect approach? I have a small beer keg wood burner I'm considering piping into a 55 gallon drum to have the meat in with a dampered stack on top. Thinking I will have better control over the heat going in without the fire right there under what's being smoked. Then again, there's only one way to find out.
 

Czed

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3browns

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My brisket burned up. I'm thinking about a pellet smoker.
The younger son has some high tech pellet smoker with electronics , meat temp sensor, an app and the whole 9 yards

The only learning curve was factoring in the ambient temp in really cold winter

It really does an amazing job

Now if I could only get him to quit using these godawful rubs with 37 spices that just creates a muddy flavor

My favorite that he does is chuck roast and I make him do it with salt and pepper only

🤤
 

3browns

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The younger son has some high tech pellet smoker with electronics , meat temp sensor, an app and the whole 9 yards

The only learning curve was factoring in the ambient temp in really cold winter

It really does an amazing job

Now if I could only get him to quit using these godawful rubs with 37 *persones that just creates a muddy flavor

My favorite that he does is chuck roast and I make him do it with salt and pepper only

🤤

What the actual phukk

The website just changed "spices" to "*persones" twice and won't let me edit it

WTF is a *persones anyway?
 
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