Thread: Smoked ribs and speckled belly potroast
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Old 07-06-2013, 08:21 PM
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Originally Posted by captain gannard View Post
Nice smoker, like the design.
It does really well. I kept it on about 200 degrees today for about 4 hours then took the ribs off and finished them on the pit. It does good on jerky and Tasso too.
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