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  1. bkknowles

    Got a smoker question

    The meat itself was chewy. I smoked it between 200-225 degrees farenheit, the internal temp was at 174. I smoked it for about 3 1/2 - 4 hours.
  2. bkknowles

    Got a smoker question

    I have a masterbuilt propane smoker, i just smoked my very first thing, chicken legs and thighs. Trying to get comfortable with the process and stuff so I figured this was a good start. Anyway, after he meat was completely cooked I found it to be a bit chewy. This can't be the norm, can anyone...
  3. bkknowles

    Newbie in the northeast

    Hey gang, my name is Brian and I'm in Philadelphia, Pa, home of the cheesesteak! Anyway, I just got a 40" master built propane smoker and am very new to smoking. Feeling my way around with it right now and hopefully get to create some wonderful meals!
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