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Unread 03-31-2013, 07:25 AM   #10
flyingbassman5
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I'm in that boat. So long as the meat doesn't go sizzle crazy when I put it on the grate, I don't worry too much about temps. At competition, I worry a little but its mostly just so I know what temps everything cooked at. I don't go ape chit if a cooker rocks 250 or 325 or somewhere in between.
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