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Unread 12-23-2004, 07:40 AM   #13
The_Kapn
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I'm guilty
Other than competetion, I finish it all off in the oven once the meat is foiled.

It is just heat and the oven does a great job of making heat with no fuss

Also, I can use stable and low heat (maybe 200-210) and get a nice slow finish cook on the roast type cuts. TENDER to die for!

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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