Weber Rotisserie duck, onion bombs and smoked peppers
- Thread starter clifish
- Start date
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Looks good!
I am getting ready to put 18 Muscovy thru freezer camp so I’ll be referring to your and Al’s posts on duck cooking.
I picked up a big easy oiless fryer (grill/smoker) model to poultry in.
My wife is not supposed to eat poultry skin, pre- diabetic, but I think it would dry out to much.
I’m not sure on a decent beer pole build yet either, I do appreciate your Pilsner post for its acreage though.
I am getting ready to put 18 Muscovy thru freezer camp so I’ll be referring to your and Al’s posts on duck cooking.
I picked up a big easy oiless fryer (grill/smoker) model to poultry in.
My wife is not supposed to eat poultry skin, pre- diabetic, but I think it would dry out to much.
I’m not sure on a decent beer pole build yet either, I do appreciate your Pilsner post for its acreage though.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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