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Unread 03-31-2013, 11:11 AM   #28
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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For pit temps, I'm usually looking at a range from around 270-300ish. For brisket/butts/ribs etc. I'm not monitoring IT. For pork loin, prime rib, etc. I do monitor temps. I don't monitor temps for those cuts obsessively, but I would probably monitor more closely if I were catering or something like that. For chix, I pretty much know when it's done, but I'll still stick it with the Thermapen just to confirm
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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