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We had thick chicken breasts that we smoked for 1 1/2 hours and then put butter on the bottom side and wrapped them until they cam up to 160 degrees.

Just wanted to say hi from the Mississippi gulf coast. I recently picked up an used Old Country Pecos offset for a good price and then did a few modifications and refurbished it. My wife and I smoked some sausages, chicken thighs, and chicken breasts just to see if we could get the fire...