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Old 04-08-2014, 10:25 AM   #5
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
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we've got the dual level 1000 alto shaam, so we usually keep briskets and butts in one, ribs, chicken and chicken wings in the other. 160 seems to be a good number. Think of adding heat lamps to our slicing table to keep things toasty also. Right now we rotate thru the trays if they sit out for 10 minutes.
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