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I always preheat with a full pan of water. I also go above the temp I want to use. Say I want to cook at 225* I will preheat to 250* to 260*. When I put the meat in it will come down to my temp. Reset my temp to 225* and all is good.
I thought that was your direction. I have never done it but. I would probably open them up. Than smoke for an hour or two. Good luck and let us know the results.
I just used pickle juice and juice from the sweet cherry peppers. I also used just a little vineager. But I do have a recipe but I am not the author. I found it when I was making egg's for St. Patty. Here it is it is from this forum so take possession if it is yours. Maybe Dutch looking at the...
If done this way I think you would be able to taste more smoke. I have never tried because than I would have to use the wifes kitchen. Cooking in garage is better for me.
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