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Unread 02-18-2013, 10:16 PM   #27
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Join Date: 11-26-12
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Originally Posted by BBQchef33 View Post
yeah, i meant putting the pork butts on the grate for hours to finish.
Wow. Totally different frame of reference on that. Let me change my answer...

Yes, the grate is close but I didn't have a problem with the shoulder burning on the bottom side or overcooking. Not sure why or why not so that is open for debate.

Sorry about the confusion . These long night/long day combos start messing with your comprehension a bit.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
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