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Inaugural smoke
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Topic: Inaugural smoke (Read 2930 times)
colecp
Jr. Member
Posts: 48
Inaugural smoke
«
on:
September 28, 2019, 05:42:43 PM »
Baby backs, stuffed Poblano peppers and a mustard oil cabbage. I typically do a 2-2-1 with ribs but it seems as if most folks never open the smoker when it gets started. What about foiling, basting, spritzing, etc?
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Chris Cole
Winnsboro SC
old sarge
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Posts: 4061
Re: Inaugural smoke
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Reply #1 on:
September 28, 2019, 10:12:44 PM »
Hi Chris - I don't spritz with the electric although with my old offset I did. Regarding foiling, I did it once or twice and found it more trouble than it's worth. But both spritzing and foiling are purely personal. Some do and some don't. What a few have done is foil some and leave the rest naked and choose which one passed the family test.
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David from Arizona
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colecp
Jr. Member
Posts: 48
Re: Inaugural smoke
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Reply #2 on:
September 28, 2019, 11:11:09 PM »
Thanks! Great idea, a taste off! For what it's worth, the first cook was fantastic! I did foil out of habit but will try both methods next time.
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Chris Cole
Winnsboro SC
basketrunner
Newbie
Posts: 3
Re: Inaugural smoke
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Reply #3 on:
October 03, 2019, 11:37:58 AM »
looks great. did you cook the meat in the poblanos first or did you put in raw?
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colecp
Jr. Member
Posts: 48
Re: Inaugural smoke
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Reply #4 on:
October 11, 2019, 07:02:02 PM »
Thanks!
They were stuffed with pre-cooked chorizo just to get some of the grease out, then mixed with cream cheese, cheddar and sour cream I think. My wife concocted these. If it was grind beef it would have gone in raw.
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Chris Cole
Winnsboro SC
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