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  1. evan dion

    Smoked pheasant Greece

    Thank you guys.Just wondering do I start my smoker at 150 to 160 degrees immediately or after a certain time. 
  2. evan dion

    Smoked pheasant Greece

    I Was wondering if anyone in the ststes can help me by telling me why my smoked pheasant skin ends up tuff and rubbery after it has been smoked.Most of my smoking is thanks to the U.S.and thats why i have resorted to you. Thank you and awaiting
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