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Old 03-31-2013, 06:30 AM   #8
Babbling Farker
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Join Date: 01-16-07
Location: Southern MN

I agree when cooking big cuts and ribs, temp is what it is. Only time I watch it like a hawk is when making Sausage. Gotta keep the fat between the casings for that.

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

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