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How low can you go?

I was wondering what people's experiences were cooking/smoking at the lowest temps they could possibly maintain on BGE. What was your lowest? How long? What'd you cook? I want to do an extra low and slow soon, but not sure what or how. I'm not trying to debate the NEED for lower temps here, just want to hear your trials and tribulations.
LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47


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