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Old 05-05-2014, 11:05 PM   #11
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groan...
Sorry...couldn't help myself.
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Old 05-05-2014, 11:05 PM   #12
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Rofl☺️
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Old 05-05-2014, 11:08 PM   #13
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What would a camel taste like exactly? A chicken?
Heaven...I quit smoking about 4 years ago.
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Old 05-05-2014, 11:13 PM   #14
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Snicker. I'll have a hard time finding rolling papers. Rofl😂
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Old 05-05-2014, 11:17 PM   #15
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get a pack of e-z wides :)
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Old 05-05-2014, 11:27 PM   #16
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What would a camel taste like exactly? A chicken?

Camel, it's the new bison.
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Old 05-05-2014, 11:28 PM   #17
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With those humps it hast to be a very moist meat.
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Old 05-05-2014, 11:34 PM   #18
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I'll need the BIG Weber!
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Old 05-06-2014, 06:05 AM   #19
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Grilling isn't seasonal for me, but I've only used the smoker once this year so far, for bacon. My next smoke is probably going to be the pork butt I bought on sale this past winter, but I'm really looking forward to making burnt ends again. I've had burnt ends on the mind for a few weeks now.
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Old 05-06-2014, 06:41 AM   #20
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Grilling and smoking are not seasonal for me either. I just cooked a Cuban style pork shoulder Saturday. Next will probably be Andouille and Tasso. I want to do another sirloin tip roast on the weber, using the rotisserie.

Andy, I know you don't want to "experiment" with a brisket. However, there is a long, indirect cooking method, using charcoal called the "snake". Coals are lined up on opposite sides of the kettle and "snaked" around part of the interior with the grate openings above each "snake". A pan is set in the center. Lit coals (8-10) are set at one end of each "snake, on opposite ends from each other. You can see what will happen with the unlit coals. Soaked wood chips are used for smoke.
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