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    • By pittmab
      First attempt at chicken shawarma last night on the Joetisserie.
       
      Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges.
       
      Followed Smoking Dad's recipe from his YouTube video.






    • By Dave Bradfute
      I'm gonna do some baby backs this weekend and would like to hear some opinions. 
       
      1. Temp. I'm thinking low and slow at about 225 to 250
      2. Time - wrapped vs. unwrapped. 5 1/2 hours ish?
       
      I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5.
       
      Let me hear your methods and why.
       
    • By Inkbird
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    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
    • By pmillen
      I have a Santa Maria grill on the way.  I’ve watched a few video recipes but find them lacking the detail I require for my first few cooks.  Where can I find a primer to provide an introduction to Santa Maria grilling?  I’m interested in–
      Do I grill over flame or glowing coals? What should the grate temperature be for searing?  (A function of fire size and grate elevation.) What should the grate temperature be for grilling? Anything additional that a novice should know. For me, a non-intuitive cook, ideal instructions would be something like, “To sear your steak, raise or lower the grate until it registers XXX°.  After searing, adjust the grate until it registers YYY° for continued grilling.”
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