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Unread 02-11-2013, 09:40 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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140 degrees is when the smoke ring stops forming. Meat accepts smoke to a varying degree all the time it is exposed to it.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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