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Old December 20th, 2014, 01:02 AM
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1965 IIa
Join Date: Mar 2014
Location: Damascus, Oregon
Posts: 1,580
Try bone in chicken quarters wrapped in bacon, catch the drips and baste. Season how you want.

Also, I have a large clay, open top pot that I do chilli or chicken and rice in. Makes a soup or dish that has the smoked flavor.

Pork spare ribs are the best though. 4-5 hours of smoke, 2 hours of wrapped cook, baste and 30 minutes of crisp. Yeeeeeeeeeuum.
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Old December 23rd, 2014, 11:17 AM
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Rick Newman
85 Defender 110
Join Date: Dec 2011
Location: Unionville, Va
Posts: 1,444
Originally Posted by javelinadave View Post
I have the Texas grill.

Thus far I have smoked:
Pork shoulder

All that is left to try are pork ribs and a ham. It's super easy to use, no babysitting and I have yet to be disappointed in anything that comes out of it.
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Old December 23rd, 2014, 12:51 PM
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Mark Garrenton
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Join Date: Jun 2004
Location: Portsmouth Virginia
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I picked up a large Big Green Egg for a good price. I've only done baby back ribs but the results was excellent. Dry rub of brown sugar, cumin, sage, rosemary, sea salt, cracked pepper. cooked over chunk and applewood.
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Old December 23rd, 2014, 04:51 PM
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Kevin Keith
1988 RRC
Join Date: Dec 2014
Location: Portland, Maine
Posts: 1,045
Did the leg of lamb this past Sunday. Marinated in a vindaloo sauce for 24ish hours and then smoked it on the Weber about 8 hrs for a 5# leg with hardwood lump & applewood too. Very happy with the finished results.
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