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Not gonna lie they turned out damn good. 3 hrs at about 230. I'm not huge on smoked fish but wife loves it. Paired with my smoked cheese and damn hard to find better. I also cold smoke cheese
I made an UDS and did chicken last weekend and the legs came out way to smokey, I use lump coal and added a couple apple wood chunks, not the chips but the large chunks, smoked for about 2.5 hours and came out looking great but skin tasted like licking BBQ ash. To much smoke wrong temp? oh and...
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