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Low and slow or hot and fast, if you know your smoker both ways get the job done to moist great tasting chicken. It seems like you hear more often than not people are moving to the hot and fast cook.
I am doing an Italian Festival in a few months. I wanted to make something different from the common fair food. I thought of making individual fatties(4ozs. Meat). Maybe even putting a stick in them sort of corn dog style. Any thoughts? I have a small test of 8 individual fatties on the UDS now.