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Cooked one of those frozen football sized butterball turkey breast on the mini wsm and couldn't be more pleased. Cooked around 275 to 300 using the meater temp probe to monitor temps. Took it off at 160 and let it rest tented in foil which carried it over to 165. Once the temp started falling, I...
Lately I've been using Royal Oak and FOGO lump. I did get my hands on a bag of Jealous Devil which was great, but expensive. As far as briquettes, I normally use Kingsford.
I have several inkbird units and use them all the time on just about every smoker imaginable. Cant really beat the price and I haven't really had too many issues except for the occasional probe failure.
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