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Unread 05-12-2013, 06:20 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Austin, TX
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I like to wait. If you are headed to a clean fire, then a little smoke won't hurt. But, I typically cook hotter now, but, will put the meat on at 225F, even down to 200F, and let it run up to 285F to 300F. I prefer to wait until the smoke is light blue.
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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