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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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After doing my taxes, I discovered I'm getting a $3900 refund (holy
crap! Mortgage interest makes a big difference ![]() as a sign that it's time, and I ordered a Klose Backyard Chef today. I got it with the optional baffle for the upright, and the rods for hanging. I decided not to get the 1/2" firebox because of the extra weight and additional cost + additional freight (it would have been like $600 extra, all told), I'll try adding some firebricks or something for winter cooking. I also ordered a charcoal basket and a couple of rib racks. They had one in stock, and it shipped today, so it should be here Wednesday. Too bad I didn't order it a week ago, I'm cooking 4 shoulders tomorrow for the superbowl on Sunday. I guess this will be the last big cook on my ECB, although I may still use it for the single rack of ribs or single chicken type cooks. Now I just need to find a firewood source. In the meantime, I'll probably buy a bag of 12" apple logs and a bag of oak or hickory logs from Smoke & Fire down on 151st (Olathe/Overland Park Kansas). I've got some cherry in 6" pieces already for doing chickens or turkeys, and I suppose those will work pretty well. I've also got some hardwood flooring (unfinished of course) scraps that'd probably be a good heat base with the strong woods like mesquite. |
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