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Unread 08-21-2010, 12:12 PM   #1
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Default meat danger zone Q

so if i get this right you have 4 hours to get the meat from the fridge into the smoker with meat temp to get to 140*. is this right? if so what would be the lowest temp to smoke meat at? i know at 250* my butts are 160* at 5 hours. thats safe. just wondering what the lowest pit temp can be? just want to be safe!!! thanks in advance.
JUST A LITTLE U.D.S. webber 22.5"
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