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Unread 03-28-2013, 01:30 PM   #2
rexbbq
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I would start with a new gauge. Buy a tel-tru they are awesome! You might just want to get a Maverick ET-732. Gives you pit and meat probes.

Once you have a good gauge then start troubleshooting. I would not do anything until you find the internal temp of the meat chamber.

The meat looks great!
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