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Unread 07-13-2007, 12:43 PM   #334
AlabamaGrillBillies
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Well, what i'm thinking of is having a 'hotter' bottom rack where the temps might be say 250 to 275 even, and a 'cooler' top rack where temps could be between 250 and 200. Cooking things like chicken and ribs on the bottom rack and butts and brisket on the top.
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