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Chilli cooking question

I have cooked Cowlick chilli a few times and it comes out great.  I got a question on my method though. 

In the past I have cooked the meat first in the DO on the open flame then removed the DO inserted the indirect piece and got the egg stabilized at ~350 for the rest of the cook.  Is this right or do you cook the Chilli direct only?

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

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