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Unread 01-02-2013, 08:11 PM   #38
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Join Date: 05-22-06
Location: Chicago, IL
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Part of me says no, I still have lots to learn. Part of me remembers that I know how many split logs it takes to get the SKD up to 225-250*, and when to move them around to crank the temps up to almost 300 for smoked chicken.
Charbroil Gourmet Electric (aka, R2DSmoke)
Brinkman SKD (aka, Darth Smoker)
GrillPro Vertical - Charcoal
Weber 18.5" Kettle
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