Got a q. On a wide body GOSM will I be able to attain temps at 300F? I ask only because I have read here that to have a turkey or chicken to have crispy skin (not rubbery) that it needs to be smoked at 300F. I know that this all depends on the temp outside but here in Nashville, it tends not to get super cold in the days even in the winter.
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12/31/07 at 7:43pm