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Author Topic: Longtime lurker  (Read 3455 times)

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Offline Big Dawg

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    • The Sultans of Swine
Re: Longtime lurker
« Reply #14 on: January 11, 2015, 05:40:00 PM »
Glad you decided to come out of the shadows. Looks like you've a good handle to the PBC ! ! !





BD
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The Sultans of Swine

22.5 WSM - Fat Boy
22.5 OTG - Little Man
26.75 - Big Kahuna

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Offline scottv

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Longtime lurker
« Reply #15 on: January 11, 2015, 07:55:54 PM »
Thanks everyone. Threw some chicken on today and as usual awesome
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Offline elsos

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  • Central Arizona
Re: Longtime lurker
« Reply #16 on: January 20, 2015, 06:24:51 AM »
Scottv, not much of a turkey guy myself, but the PBC would probably do it a little differently...I should give it a try!  How long did it cook?
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Offline Pam Gould

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  • Lima, Ohio..Lost in middle America
Re: Longtime lurker
« Reply #17 on: January 20, 2015, 09:31:47 AM »
Hello and Welcome from NW Ohio..nice cooks.  Pam .☆´¯`•.¸¸. ི♥ྀ. 
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Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
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Lodge Cast iron Hibachi
tons of cast iron
Anova
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Offline jjjonz

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Re: Longtime lurker
« Reply #18 on: January 20, 2015, 10:41:40 AM »
Welcome Scotty from SE Alabama .....looks like you got the hang of that PBC you got there. Keep the pictures coming we love them. ;D
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Weber Smokey Joe gold...mini WSM
2002 Weber Genesis Silver [rebuilt]
PBC
Camp Chef smokin pro Stx
Thermopen [fast British racing green]

Offline akruckus

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Re: Longtime lurker
« Reply #19 on: January 20, 2015, 01:49:23 PM »
Welcome from Philly Burbs, PBC cooks are looking amazing.
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Weber Limited Edition Kettle- Red
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Weber Genesis- "Iggles" Green
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Ooni Karu

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Offline scottv

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Longtime lurker
« Reply #20 on: January 22, 2015, 08:07:58 PM »
Elsos. I believe the 20 pound turkey took about 6 hours and the 13 pound around 4. I used hickory chips on both and blacks BBQ rub. Both had flavor throughout the meat and was a night and day difference from an oven turkey or even a fried turkey
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