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Old 01-29-2007, 02:16 PM   #114
somebody shut me the fark up.
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Join Date: 05-24-04
Location: Long Beach, CA

I also think there is a convection effect in the barrel and the heated air swirls around the meat as well as the direct heat from the bottom. Just a theory though.
Wait! Bigmista wrote a cookbook?

2 - FEC 240
Pitmaker Vault
Medium Spicewine

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