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BBQbyDan's
Shared Smoking and Cooking Techniques |
The following are
post and articles that might assist others in the technique of using BBQ
Smokers (Pits, Off-sets, WSM's, Water Smokers, etc.) and the method for
preparing and smoking various types of meats (ribs, butts, briskets, foul,
misc.).
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Beef
Brisket, BBQbyDan Basics on how to cook award Winning Brisket
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Pork
Shoulder Butt, BBQbyDan Basics on how to cook Award Winning Butt
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Pork
Ribs, BBQbyDan Basics on Award Winning Pork Ribs (Backs & Spares)
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Chicken,
BBQbyDan Basics on how to cook Award Winning
Chicken
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Beef
Ribs, BBQbyDan Basics on Beef Ribs
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Turkey,
Smoked, BBQbyDan basics on how-to do a Turkey!
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Almonds,
Smoked, by Dan Howard. Good Stuff!!!
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Sausage,
How to Make Sausage from Scratch
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Sausage,
the Recipe for the Above Described Process
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Rick and I standing beside my 4 WSM's. They are capable of going
6-7 hours without attendance while maintaining a consistent temperature
of 225-250. They have a water pan between the 2 shelves and the
fire and a 6" circular ring that can be filled with fuel.
Temperature and burn rate are then controlled perfectly via Weber's
typical venting controls.
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BBQbyDan®,
BBQbyDan
Inc.™, BBQDan™,
BBQ Whisperer™,
BBQ Bivouac™, CRK Specialty Q™,
Coyote Road Kill™
BBQbyDan.com™, BBQDan.com™, BBQWhisperer.com™,
CoyoteRoadKill.com™,
BBQBivouac.com™
Registered Trademark (BBQbyDan®
Class 030, 035, 043), Service Marks, & Trademarks, claimed 1998-2015 by BBQbyDan
Inc.
Copyright©
1998-2015, BBQDan.com, BBQbyDan.com, BBQWhisperer.com,
& CoyoteRoadKill.com websites
All rights reserved. No content can be used for
commercial purposes without written consent.
Content used for
educational purposes or media review must include appropriate source
information.
Revised:
06 Jan 2015 12:36
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