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Unread 04-02-2013, 09:00 PM   #14
Qbert60
On the road to being a farker
 
Join Date: 06-29-12
Location: Detroit, MI
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When I fire up my UDS, I get the temp up to about 300*, then start closing the inlets until I get to 250* - 275*. It's easier to get temp back down then it is to get it up.
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Chief cook for P B & j's BBQ Team/Dubbed "Skippy" By the legendary Mike Davis
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