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rod
motor
ground a little notch in the rod so it doesn't walk on me in the middle of a cook. Now after I get home from some safety training for with the next couple days the rotisserie will be getting a trial run on Wed with a chicken or possibly a rack of babybacks!
Well I just completed the first and really probably the only MOD I will do to my girl. I have a charcoal cooker on the arse end of my girl that I really haven't used until recently and that's been to cold smoke cheeses. It has a little door in the bottom to open for draft and it works great to...
Exactly!! I was the same way when I first joined after reading all the It comments. I was also a touch and look guy and that's pretty much what I've gone back to. I use the digital therm to measure the smoker not so much the meat.
My friend it's Christmas and you need to ask for a mini wsm!! This chicken I did the other night boneless skinless as well. Gave it some hickory and apple for about 45mins at 200 then cranked up the mini to 325 and let it go another half hour approximately. Nice light smokey flavor and super moist.