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Question About Keeping Meat Warm

gfavorgfavor Posts: 70
edited March 2012 in EggHead Forum
I've been thinking about getting a BGE (medium), this forum is awesome, it has answered soooo many questions for me, I'm getting more excited about it. On my current smoker I smoked a whole chicken; smoke-temp was 250-270 to a meat temp of 180-degrees.  I finished an hour before my wife's cooking was ready (usually I'm the one slowing things up). So I closed all dampers and left the chicken in the smoker until she was ready; about an hour. While in the smoker, the meat temp slowly reduced; it never increased. When we ate it the white meat was nice and juicy. It turned out great.

So with the BGE can I close all dampers and get the same results. I'm betting everyone will respond with a resounding "Yeppers" but I just want to confirm it before I make the purchase.  
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