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Unread 06-24-2010, 07:13 AM   #12
bandityo
On the road to being a farker
 
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I ended up putting the steaks and some burgers on at about 200 on smoke for half and hour then took them off and cranked the CS to 500. Only took a few minutes...threw them all back on sizzlin and the kids say the burgers were the best they ever had...very very moist... Steaks were very very moist also..

Turned out better than I expected..thanks for all the tips

David
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