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Unread 01-20-2014, 06:49 AM   #13
BigBellyBBQ
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one thing to remember is temp of meat when you start, as it really sucks up the heat to get going. So get out of the fridge a couple hours before the cooker. Also temp probe at the meat level? Look close at your different racks and what the temp is at each rack next to the meat...next time adjust your preheat temp, this will help compensate for the heat that all th emeat soaks up
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