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Unread 01-09-2013, 11:12 PM   #7
jeffjenkins1
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Join Date: 03-01-08
Location: Akron, OH
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I literally set the temp to 250, put meat on, wait 1/2 hour, make sure I am running at 250, go to work at 8:30 am, come home at 12, it's still at 250, flip meat, let temps stabilize, go back to work, come home at 5 and check temp and meat.

Usually have to wiggle the basket when I get home but temp is at or near 250.

BTW, I only use K in my UDS and whatever wood.

Jeff
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Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
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