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  • Birthday 08/20/1975

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  • Location:
    Aiken, S.C.
  • Grill
  1. Keep them coming Dub! I really like that Lambert's rub, I use it all the time. It really shines on some jalapeños wrapped in bacon. Great looking food!
  2. Nice job Boss, as always looking good. Glad to see you putting that knife to work. Everything looks spot on!
  3. Neat little rifle Ruger 10/22

    I know a few people that own a 10/22 and they have nothing but good things to say about them. We have a few .22 rifles but nothing like this. My son loves to shoot off the back porch while I have the Primo fired up and cooking.
  4. Neat little rifle Ruger 10/22

    Ran across this cool little rifle the other day and really liked it. Me and my son are big college football fans and love The Clemson Tigers. When I seen this I knew I had to get it for him. I know this wasn't designed with them in mind but nonetheless it has a tiger on it. His birthday is 8/21 and he is going to flip over it. The company does different engravings and all of them look incredible. http://www.taloinc.com/ruger-firearms/
  5. foil cook babybacks

    X2 on what Dud said.
  6. Nice job boss. Always looking good when you cook. I was looking for a good tomato pie recipe and will definitely give this one a try.
  7. Fourth of July Ribs.

    Nice job on the ribs. They look great!
  8. The random pictures thread...

    Caught a pic of a storm coming in at our place on the lake.
  9. Fire in ash pan

    What ckreef said. Also, was it a fire when the lid was shut? Normally when you have a high temp going and then close the lid the fire is left with no place to go but out the bottom. This does give illusion of being on fire.
  10. KAMADO Recommendations

    I'd go with the Egg. The money you save can be used elsewhere.
  11. Smoke?

    When I'm doing low and slow, I follow this method: Load cooker with lump Place 1 side of the deflector plates and grates in and light the lump Place just the grates in on the other side and close Adjust the vents and start getting to temp Once I hit temp I pull the grate out and place my chunks (2-4) directly on the coals Place the other deflector and grate back in and let come back to temp You're going to have to watch the smoke and once you start to see the thin blue color appear that's when I place the meat on. I have never had an issue with not enough smoke using these steps. Good Luck.
  12. Store Bought Rub

    I second what Vol said.
  13. First smoke on New Classic 2!

    Nice job on the ribs.
  14. Thanks, I've been messing around with different setups in mine and I'm trying to find one to stick with.
  15. Looks great.How did you set your stone up for it?