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Unread 10-22-2009, 09:10 AM   #11
Bob E Que
On the road to being a farker
 
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Join Date: 08-19-09
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Quote:
Originally Posted by Rookie'48 View Post
14 hours at average 275F.

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?
That was with a thermometer poked through a piece of wood right beside the meat. There was a couple of spikes close to 300, and a couple of dips to 250 over the day.
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