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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3323134" data-attributes="member: 5412"><p>I've been using the snake method in my little tabletop charcoal grill we keep in the RV. Did a London Broil the other day for about 6 hours and only had a little more than half of the charcoals burned, but only use a single layer instead of a double since it's so small to maintain about 225 to 240 degrees. </p><p>Keep the weber wireless temp probe in the vent on top to monitor the temps inside. </p><p>The meat needed another hour or two, but got it on late and it was cooling down rapidly because of the ambient temps outside. Almost fork tender, but with some thin slices it made some danged good sandwiches.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3323134, member: 5412"] I've been using the snake method in my little tabletop charcoal grill we keep in the RV. Did a London Broil the other day for about 6 hours and only had a little more than half of the charcoals burned, but only use a single layer instead of a double since it's so small to maintain about 225 to 240 degrees. Keep the weber wireless temp probe in the vent on top to monitor the temps inside. The meat needed another hour or two, but got it on late and it was cooling down rapidly because of the ambient temps outside. Almost fork tender, but with some thin slices it made some danged good sandwiches. [/QUOTE]
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