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Unread 08-26-2008, 03:16 PM   #29
TOPS BBQ
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Great job guys! Everything looked really nice.

Curious about the cold items. Not sure if you were in a cool climate, but did you have them sitting on ice? Being in a very hot environment, I try to find ways to keep the salads cool without revealing loads of ice underneath.
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Diamond Plate FAT 50 Ultra
200-Gal Barrel
55-Gal Horizontal offset
2 55-Gal Vertical Barrels
Bar-B-Chef Offset

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