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Old 06-05-2014, 05:23 PM   #13
gtr
somebody shut me the fark up.

 
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Join Date: 10-16-10
Location: Culver City, CA
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One thing I forgot to mention is that I have a pop baffle between my main chamber and the warmer. There's about a 25 degree difference or more with it in or out.

It's good to have a way to adjust the heat a little bit with a warmer, as there will be needs for different temps in different situations, i.e. you may be cooking in the main chamber and holding in the warmer, which would require a lower temp than if you were hot smoking in the warmer, like finishing off bacon or sausage - or - you start smoking sausage/bacon with the baffle in, and then remove it to finish it, all the while not having to change the temp in your horizontal cooking chamber.
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