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In Reply to: Re: The further adventures of snakeseare the bbq noob posted by Steve in Denver on August 25, 2011 at 22:01:14:
I'm sure you're right, but remember, I'm in barbecue kindergarten coming from kitchen college. Just letting the meat sit in a slightly overheated sauna for hours and hours is a new thing. Something in my instincts says if 3.5 hours was good, 6 hours will not be better.
Anywho, I started the ribs for today's lunch at 5AM, so if it's cinders, we'll have a range of 3.5 hours < perfect < 6 hours!
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