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Old 01-12-2008, 08:29 AM   #3
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Join Date: 09-17-06
Location: Dexter, MI

Another approach would be to put the pit probe in the hottest part of the smoker and put the meat in the part that is normally coolest. I have noticed up to a 30F difference in the top and bottom rack in my WSM, so this may work for you. Good luck.
The Smokin' Badger

Klose Widebody MasterChef * XL BGE * WSM * Weber Performer * La Caja China * Cookshack 055 *
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