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FloRida

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  1. Is it just me or does the Akorn make the best burgers? The wife puts sweet baby Ray's and seasonings in the meat and patties them 1" thick. I sprinkle some Meat Church Holy Cow on each side and grill them at 400 for 7 minutes per side. Seriously the juiciest, best tasting burger ever.
  2. Idk if this makes a difference but they were cooked on the akorn.
  3. It was a bit. How long should I wait before putting them on?
  4. I just did a cook of St. Louis ribs at 275 for about 4 hours. They were ok but they fell apart when trying to cut them and didn't have much of a smoke ring at all. Also felt like the smoke flavor was a bit "dirty". I might have put them on too soon. Any feedback specifically how to get better texture and smoke ring/flavor would be much appreciated.
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