That's interesting. So new procedure now. Get the charcoal ready for 8 hours, then put the meat on. It'll save having to use two thermometers for the beginning of the cook.
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Yoder YS640 / UDS / Mini WSM
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Hackers -n- Hogs Competition BBQ Team
Harrisonville/Lee's Summit, Missouri
Grip it. Rip it. Let the big hog eat!
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