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Smoke...making sure I get the right smoke
So I smoked a couple of chickens the other day on my electric smoker with half cherry wood chips and half apple wood chips, 275 degrees, took a little over 3 hours. The chicken came out pretty good, but I did notice what I would call a hint of acrid flavor (said rancid incorrectly in first post)...- Pcola Smoker
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- rancid smoke advice
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