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  • #16
    Interesting, innovative as usual and nice looking cook Scott!
    What didn't you care for with Stubbs?
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    • #17
      Originally posted by MossyMO View Post
      Interesting, innovative as usual and nice looking cook Scott!
      What didn't you care for with Stubbs?
      Marty, to me the smell of Stubbs while lighting smelled off, or strong? Maybe just not used to it? Finished cooks tasted fine

      Maybe I need to try it again?
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      • #18
        Yea I have to agree Stubbs starts off smelling horrid but then mellows out once it settles in


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        • #19
          Used Stubbs for my very first smoke, didn't mind it at all. Didn't notice any off-smell when first lit, and the end result was great. But lately using apple or hickory or mesquite, had very good luck with JDs whiskey barrel chips.
          Now when I use K, I notice a different taste. Also there was much more ash. So I am now using RO since that's what's available unless I was to order online.


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          • #20
            Originally posted by FireFighter431 View Post
            Used Stubbs for my very first smoke, didn't mind it at all. Didn't notice any off-smell when first lit, and the end result was great. But lately using apple or hickory or mesquite, had very good luck with JDs whiskey barrel chips.
            Now when I use K, I notice a different taste. Also there was much more ash. So I am now using RO since that's what's available unless I was to order online.
            Yer learning I see Try this.... use some oak chips forthe JD, Mabe toss in a teaspoon of sugar in the colas twice during the cook... and report back.

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            • #21
              Originally posted by Richtee View Post
              Well...keep at it, man. We ALL learn from you :{)
              Originally posted by Fishawn View Post
              We all learn together. Its really pretty cool that on this site, there is a pretty "tight" group that has been together for several years going back to a different forum ..... It seems that posts go in "waves" and a lot is learned as we go through these "waves". Like burning methods, Tri Tip, Tatonka Dust, canning salsa, etc..... Love to learn and hope to inspire others to try stuff.
              Thats what i am talking about
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              • #22
                This may be a dumb question, but why do you do the reverse snake? Couldn't you just add to the end of the snake to continue going clockwise.
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                • #23
                  Originally posted by Ryan View Post
                  This may be a dumb question, but why do you do the reverse snake? Couldn't you just add to the end of the snake to continue going clockwise.
                  Reverse snake kinda sounds cool

                  Just trying to keep the heat/fuel in the indirect area, instead of continuing it to be directly under the brisket-ribs-butts, etc..... I guess you could, butt I think moving the meat away from the heat/fuel source wood be advised if you chose to do so
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                  • #24
                    Scott, that is a great method for longer cooks. Nicely done and thanks for constantly bringing it!
                    Smoke it.. and they will come!

                    Rob
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                    • #25
                      Originally posted by Wingman View Post
                      Scott, that is a great method for longer cooks. Nicely done and thanks for constantly bringing it!
                      This is just an older thread, bumped it cause there was some recent threads with questions aboot cooking on kettles for longer times and lower temps. Just thought it might help some folks oot..... Never tried it on Gator though...
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                      • #26
                        Originally posted by Fishawn View Post
                        This is just an older thread, bumped it cause there was some recent threads with questions aboot cooking on kettles for longer times and lower temps. Just thought it might help some folks oot..... Never tried it on Gator though...
                        atta boy "smartassdaddy"!
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                        • #27
                          Thanks for the original post Fishman. We got a weber a few months ago and really been enjoyin it. I'll have to throw on a butt and try your snake method!
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                          • #28
                            Sheesh, i musta been walleye fishing when this was first posted cause i never seen it before. Good bump Scott! I too will prolly give this a shot.
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                            • #29
                              thanks for the bump fishawn, I will have to try this some time with a butt I think, going to smoke turkey tomorrow using the bank coals to one side.
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                              • #30
                                For what it's worth I tried this with K blue and it worked great, it also worked great with Stubs and R O briquets. When I tried it with R O lump and Dragon breath lump it didn't want to stay lit as it went along, tried different variations of opening the dampers and it just didn't seem to work very well. Lump works great when I light it up with the torch and stays nice and hot. On my longer cooks I have gone back to briquets and they seem to work a lot better.. my .02... hope this helps... I have also banked the briquets on either side and lit opposite ends on either side and that also works well.



                                Sorry, didn't mean to hijack the thread. Just trying to help...
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