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Unread 07-22-2013, 09:24 PM   #4
nucornhusker
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I've never done soufflé before, so I'm ignorant on the topic, but would it be easier to do in a Kamado since you have a consistent, non-fluctuating temperature? An oven in the kitchen will fluctuate 25* plus and minus of the set temp over the course of a few minutes.
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