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Consistent Set up Techniques

B747crew
B747crew Posts: 158
So many of the members of this forum are very experienced eggers that I wonder if there would be those of you who would share  your basic cook set up techniques ... ie: what temps are achieved with what bottom and top opening positions. I realize this will be different based on the egg itself ( I have a medium )  and other factors and that fine adjustments will always be necessary BUT there surely must be "seat of the pants" set ups that you rely on that in general work??  

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