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Unread 06-17-2013, 09:32 AM   #3
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Join Date: 07-04-09
Location: Jonesboro,Tx
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Stop cooking a 225!! I fail to understand this practice. You can put out the same product in less time there is no stall at 300, come on in the smoke is great. 225 on the door aint 225 on the grate
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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