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Unread 12-03-2012, 10:28 PM   #7
somebody shut me the fark up.

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Join Date: 06-26-09
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The problem, as I see it is this, the only real temperature that matters is grate temperature at the meat level. If it is a bi-level cooker, than you need to monitor temps at both levels. If you are running a reverse flow, then one thermo is fine. I assume that is a reverse flow pit.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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