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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-17-2013, 10:08 AM   #16
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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The thing is, temperature control works differently with a big load of meat in there.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Old 02-17-2013, 10:14 AM   #17
BluegrassSmoke
On the road to being a farker
 
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Join Date: 03-01-12
Location: Radcliff, KY
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Yeah...learning as I go...have the Maverick in...holding steady at 332... Have the receiver next to me so I can keep an eye on it....
I figure as long as I can keep it between 225 and 240 I should be good...
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