Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

 
 
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Tank
 
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Default It's 10 Below Zero - Must Be Time For "Q"


"M&M" > wrote in message
...

> I can just see you out there dumping snow covered
> wood into the firefox and lighting it off with a road
> flare. Then I envision a picture of a man with a pair
> of binoculars trying to see the thermometer through
> a fogged up window.
>
> M&M (Raining and 65° in Tampa)


How uncivilized that would be! I always keep some wood in
the house for just such an emergency! I can see the thermometer
from the back door without going outside.

Of course, I did have to empty the snow from the home-made
chimney starter I use, but hey, after shoveling my way to the
smoker, that was easy!

On a side note, I am pleased to say that I was able to maintain
a rock solid 325 degrees for hours on end, using Royal Oak
lump & apple wood chunks. The ribs came out perfectly!

--
Tank

Welcome To The "Q" Zone


 
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