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Unread 03-26-2013, 11:28 AM   #7
Just BS
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Join Date: 09-10-12
Location: Horsetown, USA
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Originally Posted by savageford View Post
This is why I now love my UDS but I do see your point about temp spikes when opening the lid on a UDS, but they seem to settle down pretty quick.
I'm more worried about burning/scortching the bottom of the ham.
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