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Unread 11-06-2009, 01:26 AM   #8
Meat Burner
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Sounds like a good plan, the only question I would have is how long the meat is in the danger zone. Smoking at 225 + seems to work out okay. Is 205 keeping it safe enough. Just throwing this out as we don't cater or have to deal with the health department. I hope more experienced brethren out there will chim in.
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