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    Breaking the 200-Barrier?

    I have owned my 340 for about a year and a half, and I have done A LOT of cooking on it (pork roasts, chicken, brisket, salmon and more). And every time I do a long cook, I end up with the same question: why am I stuck at 200F? Currently waiting to see if a brisket will break the 200-barrier...
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