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Unread 01-20-2013, 11:24 AM   #5
Bluesman
Babbling Farker

 
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Join Date: 01-01-10
Location: Fond du Lac, WI
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Were are you checking the temp? Here's how I do mine. If I'm shooting for 275* and a long cook, I use 1/2 bag of K Blue and about 10 lit in the chimney, minion style. I let the temps start to rise and then close it down at 240 or so. Now my UDS uses the vent from a Large BGE and two 2" exhaust stacks. I close the intakes all but about 1/4" and the exhausts are wide open. I climb to 275*, throw on the meat and she cruises for hours. I take my temps right under the top grate.
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1998 Green Weber Performer
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1983 WGA Early 70's Red Weber Statesman
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2010 Brick Red Touch n' Go Performer
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