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Unread 11-24-2013, 11:08 PM   #13
packerfannate
Knows what a fatty is.
 
Join Date: 06-23-11
Location: Santaquin, Utah
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I will post picks tomorrow, too dark and too cold now.

I have used this a few times since building it and the temperature has been great. I did some pork butts for a team dinner for the local football team and it stayed between 225 and 250 for the entire smoke. It was flawless. I have done ribs and they were fine.
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