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| Topic | Topic Starter | Replies | Rating | Last Post | ||
|---|---|---|---|---|---|---|
![]() ![]() | ![]() | Best First Cook On The WSM Page 1 2 3 | Chris Allingham | 58 |
by A.J. Crocker |
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![]() | ![]() | Pulled Pork: Chunked, Shredded, or Chopped? | Chris Allingham | 14 |
by A.J. Crocker |
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![]() ![]() | ![]() | Favorite meat to barbecue Page 1 2 3 | Chris Allingham | 44 |
by R. Hanson ("Rondo") |
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![]() ![]() | ![]() | Sauces: Make 'em or Buy 'em? Page 1 2 | Chris Allingham | 33 |
by R. Hanson ("Rondo") |
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![]() ![]() | ![]() | Rubs: Make 'em or Buy 'em? Page 1 2 3 | Chris Allingham | 57 |
by Pat Smith |
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![]() ![]() | ![]() | Chicken: Whole, Butterflied, or Pieces? | Chris Allingham | 18 |
by John Rosevear |
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![]() | ![]() | How long have you owned your WSM? | Chris Allingham | 13 |
by Dan {dutch oven Dan} |
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![]() ![]() | ![]() | Pork Butt: Bone-in or boneless | Chris Allingham | 19 |
by <Mark R.> |
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