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Skin didn't crisp up like I would have liked it so i just scrapped it. I need to brush up on my chicken carving skills but i think i was half decent at it.
Doing a beer can chicken today. 7.77lb. Brined it last night and rubbed it down this morning. It was in the smoker for about 2 1/2 hrs @ 300ish. I did turn it up right at the end to try to crisp it a bit. Checked the It between the leg and thigh. It's at 165.just wrapped it in foil and going to...
Sadly I just got done eating the remaining bit. I need to start planning my next smoked piece. The pulled pork was absolutely delicious. Thankyou all for such a knowledgeable wealth of information.
Yes it has been quite windy. I have the wind blocked as best I can and have been able to keep the temps pretty stable. Strangely every damper is closed on the thing except enough for my thermometer cord and it's going perfect. Up to 195 after 10 hrs.
there will definitely be more pictures to come. I believe its at its stall right now. Has only risen 2 degress in like 2 hours. Im at 177 IT right now. The dog wont leave the smokers side heh
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