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Date Posted: 06:17:08 12/26/01 Wed
Author: Roy Kennedy
Author Host/IP: alb-66-66-224-24.nycap.rr.com /
Subject: Re: lazy Que
In reply to: reg 's message, "Re: lazy Que" on 17:04:03 12/25/01 Tue

>hi Roy , i don't think Roger would mind to much if i
>answered your question . its hard to reproduce a rib
>done over charcoal and wood . the story goes that meat
>( ribs in this case ) takes smoke well up until the
>140 degree mark . thats the internal temp by the way ,
>so if they are precooked then smoked you are not
>getting the full benifit of the smoker . low and slow
>temps put a flavor and tenderness on the final product
>that in my opinion cannot be reproduced . i have tried
>many different ways and nothing comes close to the
>ribs we can produce today . and if you think they are
>good , wait till you try pork shoulder done over
>charcoal and wood for 12 to 14 hrs . out of this world
>, along with everything else done on a smoker . but
>again this is only my opinion . reg
>BTW Roy , were are you from ?
> I believe that answers my question ,thats where the "smoke ring" comes from . Some of those smokers are pretty pricy do you need something like that to turn out a good product or are there less exp. smokers that do the same thing .What do you think a good brand of smoker is

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