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Unread 01-21-2013, 05:27 PM   #34
silverfinger
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Quote:
Originally Posted by Offthehook View Post
Do you think cooking it direct heat over the coals is speeding up the cook? Even though your temps are good.
That might have something to do with it.
But the old kamados our pretty deep.

I remember looking at the extra large big green egg and thinking to myself, wow, that sure is shallow. The fire will be so close to the meat. I guess that's why they make them heat deflector plates.
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