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<blockquote data-quote="Tymurrey" data-source="post: 445814" data-attributes="member: 859"><p>The undercooked part scares me. Not sure about stuff getting overdone that way as it’s all basically going to be shredded. If I was doing steaks or something like that I think it would be an issue. With the undercooked I’m hoping I can buy a thermometer with a long cable for in there. The moisture can’t really escape as it’s mostly sealed. I don’t think it will be to much work with the skidder to dig a pit and I’m working on cleaning out dead trees around the yard so wood was cut anyways.</p></blockquote><p></p>
[QUOTE="Tymurrey, post: 445814, member: 859"] The undercooked part scares me. Not sure about stuff getting overdone that way as it’s all basically going to be shredded. If I was doing steaks or something like that I think it would be an issue. With the undercooked I’m hoping I can buy a thermometer with a long cable for in there. The moisture can’t really escape as it’s mostly sealed. I don’t think it will be to much work with the skidder to dig a pit and I’m working on cleaning out dead trees around the yard so wood was cut anyways. [/QUOTE]
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