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I notice that I have trouble maintaining temperatures when I load my party down. I know it is most likely a combination of lack of air flow and the sheer amount of cool meat. My question is what can I do to offset this? I do not have a guru and maybe this is the answer. I open up all dampers and load up fire pan. Thanks, Craig
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Purchase a larger cooker....
- BBQ Master
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- Location: Coatesville, Indiana
Old Dave wrote:Purchase a larger cooker....
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