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Comments
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The Naked Whiz
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The Naked Whiz,Thanks for the very detailed explanation, that really helps!
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JPinAz,
The one thing that I change is I do not dwell in a closed egg as the meat gets too smokey(for me). I drop my temps to 400* or 500* and leave the vent top and bottom slightly cracked as not to build up smoke.[p]Have fun,
BobbyG
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