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Unread 07-18-2013, 06:09 AM   #3
Charcoal_Addict
On the road to being a farker
 
Join Date: 05-28-12
Location: Edmonton, Alberta
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I prefer to smoke my ribs at solid 225 grate level temp. Thick walls and air tight seal on the Kamado should maintain moisture better than any metal cooker can.
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