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Old 07-13-2007, 01:43 PM   #334
AlabamaGrillBillies
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Join Date: 03-07-07
Location: Birmingham Alabama
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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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Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.
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