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Beef ribs on the basso


Kev
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Maiden voyage for the basso yesterday. Had a bit of trouble with temps but I think the wind caused most of that plus the Weber lumpwood was more like gravel. Cooked for 5 hours then wrapped for last 3, internal temp of 96°C 

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Edited by Kev
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First drive in it...like most smokers you have to get the "Feel" of them.  Looks ok from where I'm sat.....and your little one looks very pleased with it as well...

My ProQ can be a bugger at times,  the wind is one of those things you can't do anything about....next time try a wind break...I find this can help.

 

Ice.

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