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893022

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  1. Generally depends on what else we have down. If spoons etc we generally start at 2.3 and work our way up but we check our roll on meat head first before sending down.
    If more meat out we will slow down and stay around 1.9-2.0.
    There have been days that meat is still firing at 3.0. When they want it they want it. Roll is the key though


    Sent from my iPhone using Lake Ontario United

    Thanks appreciate reply [emoji476]


    Sent from my iPhone using Lake Ontario United
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