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In case you don't know what they are they are like fillet mignon with chicken instead of steak
this is how you make them
I put them on the smoker (masterchef charcoal) for a few hours and they were moist and yummy. Didn't get pics as we were eating later than expected, they take a little...
that's how we get them going, didn't think about pre-heating the coals to add to the smoker after it was going... once i found the minion method i found it had enough heat for the task. still playing with lump vs briquette, i think a decision will require much more smoking err research.
Got a masterchef smoker for my birthday, it's probably the least expensive smoker out there from looking around (almost the same as the one from masterforge).
Haven't had much time to use it but I'm getting better at it, this site showed me the "minion method" when I was looking up info on how...
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