Quote:
Originally Posted by Kevin
Tim, don't know if you remember it, but you helped save one of my cooks with this exact advice. I had packed the Smoke King too full and I was actually restricting the air flow with too much meat in there. Did a little rearranging to accommodate better air flow and the temps climbed right to where I wanted it to be.
Thank you for that.
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Ah Yes--those were "the days"
Thanks,
TIM