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- #2,841
The only way to fly.....
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I'll be right over!!!!
How did the pork turn out?
Gotta be lump....If that long. Damn that is impressive. What temp can you hold?
Lump, not egg though. Been holding around 225 for 25+ hours now. Ribs are done. I could bring the rest of the coal to 700 degrees right now and sear some steaks:
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