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davef

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  • The Cen-Tex Smoker said: where are your probes in the brisket? if you are in a thin part of the flat or in the fat pocket in the thickest part between the point and flat, you can read high like that. also, if your probe is pushed through too fa…
  • onedbguru said: Depending on where you moved from and to where you moved, it could be a function of humidity.???   Is it "stalled" or is it continuing to climb? We moved from 100% humidity (or thereabouts) in Louisiana to "not quite as …
  • It's the dome thermometer AND the grate and food probes from my DigiQ that I changed. They can't all be that far off. I've cooked plenty of briskets on the egg before, and they have gone 12-15 hours on average. This all started after we moved cross …
  • We don't see much cold weather in south Louisiana, but we do have some nasty heat and extreme humidity, which I imagine could cause just as many problems with tiles in an outdoor environment. I'll definitely do the backer board and sealant.
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