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I have the same one with the one vent on top. You shouldnt have any issues with it. Did some country ribs this weekend, still a rookie but looking to get the call up.
Folks who live in our area are fortunate enough to pull in CBC and their coverage is second to none.
I'll CBC and that dope Don Cherry over those stiffs from VS anyday. BRING ON THE PENNS!!
You should add this to Jeff's E-course as apart of the newbe training. The real funny part is that you are right! I think this will really help me achieve that BBQ Zen status much quicker, thanks
I tryed opening the tank a qtr turn with a larger bakers square pie plate for the chunks. I think I can hold around 240 on a cooler afternoon and no wind. I hink I will have to swap the regulator. Is that an item I can buy instead of going through the company?
Welcome, Im new to the SMF myself. What I found is there are alot of really smart people with really big brains who really like to help us new borns. Enjoy your stay!
So there is a small group of “Members” in this that are wearing the macramé beer can hats munching on pork rinds with the race going on in the background who decide which one of us gets the gold zippo lighter? What kind of pork rinds?
Thanks. I had a smaller thermo that shot passed 240 while the unit reading was 300. The flame does change when I turn the knob but the lowest setting can get puts me around 285.
I shut it down on the unit first then the tank.
Been reading alot on the site and the forum. Decided to join, I just started with my GOSM last week. I've had it for 3 months but I didnt have time to play. It seems that posts on this forum seem to get replies not like the other sites. Anyway. I did have trouble keeping my temp below 285. I was...
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