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Old 11-10-2009, 12:42 PM   #5
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by TN_BBQ View Post
Sounds like a pretty solid solution.

That was the main reason I went the the "gourmet" ECB (cooking champer lifts off the coal pan much easier).
Yeah, I have the Gourmet as well. Not as familiar with the STD ECB. Sometimes I have to lift the cook chamber off of the firepan and shake the ash or make sure the larger holes are not plugging up.

I get 325-350 out of mine, but I have to leave the water bowl dry. Plus, I don't usually need it for that long. I only use higher temps for hams or poultry.

What kinda temps and for how long are you looking for?
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