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Same here no need for a heat sink and I love how well it holds temps. I have smoked a Butt, wings, Thighs, Pastrami, boneless beef ribs and everything has been awesome.
It did not bother me much because that is the way he is and I was too busy enjoying the fruits of my labor, The brisket was awesome but the burnt ends were to die for. I can't honestly tell you what is taking me so long to do another. Done a tone of flats lately but not a packer.
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