Originally Posted by fvbountyhunter
new to this forum and new to my new smokkin it 3 smoker I have been using a old barrel smoker doing cold to cool smoking fish turkeys and chickens about 100 to 120 for the first 8 to 10 hours and then turn up the heat to finish off the cooking. any help is always welcome.
good smokin and tight lines
I sure hope you are doing something to cure out those meats if you are smoking at those temps for that long!!
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