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Shoutout to the $40 dual probe thermometer that saved my 14 lb brisket
Everyone in my circle swears you need a $300 controller with a fan, but a cheap two-probe unit got me through an overnight cook in Wichita last weekend without a single stall panic. I checked it at 2am and the flat was sitting right where it should. Anyone here run a cook with just a basic thermometer and no auto-fan at all?
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