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Old 04-02-2014, 04:05 PM   #1
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Default what are you holding in your alto shaam/cvap

Well guys, I know most of you are holding your big meats in there, and so am I. Currently running it up around 160 for briskets, butts and sides. I like to run around 150 for chicken to avoid it drying out. I always keep the vents cracked, not a fan of steamed meat. But what are you guys doing out there?
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