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Unread 11-13-2012, 07:32 PM   #24
Pugi
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Quote:
Originally Posted by El Ropo View Post
240=warming to death temps. 275-300 is better.
Better for what? I was just stating the temp I get with only the valve open. My UDS gets used from 180* for jerky and bacon to 400* on chicken. To answer your assumption, I smoke at around 275* for ribs and butts. The biggest point here is the UDS is extremely variable and best used that way. Don't paint yourself in a corner. Experimentation is expected. Pugi
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