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Unread 01-05-2013, 11:16 AM   #10456
Sizzl
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Join Date: 04-28-09
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Sounds like you covered all the usual problems....I never had to use a water pan. I have one 3/4" pipe open and one ball valve opened half way. As the meat cooks and temp. rises i close the ball valve accordingly.

BTW. I use B&B lump. the temps are more controllable with it..

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