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The Water Cooler
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Pit Boss Smokers
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<blockquote data-quote="rawhide" data-source="post: 3465793" data-attributes="member: 3448"><p>Anxious to try it out, I picked up a package of chicken legs, bologna and kielbasa.</p><p></p><p>I used the preset function of "high smoke" which is 220 or 225. The chicken needed more time than I had or raise the temperature. I raised the temperature to 275 until the chicken was 170 internal temperature, then lowered the temp back to 225 (this part I love about the pellet smoker) for the bologna and sausage. The chicken was just olive oil & rub seasoned and was okay, not great. After I ate, I removed the bologna and sausage and put the remaining chicken back on the grill for 30 minutes. The Kielbasa and bologna just tasted like cooked not smoked. The twice cooked chicken was pretty good. I used pecan pellets.</p><p></p><p>I picked up an A Maze N smoke tube and plan to use hickory in it next time to add more and stronger smoke. I have high hopes for it, but the first (hurried) experience was sub par.</p></blockquote><p></p>
[QUOTE="rawhide, post: 3465793, member: 3448"] Anxious to try it out, I picked up a package of chicken legs, bologna and kielbasa. I used the preset function of "high smoke" which is 220 or 225. The chicken needed more time than I had or raise the temperature. I raised the temperature to 275 until the chicken was 170 internal temperature, then lowered the temp back to 225 (this part I love about the pellet smoker) for the bologna and sausage. The chicken was just olive oil & rub seasoned and was okay, not great. After I ate, I removed the bologna and sausage and put the remaining chicken back on the grill for 30 minutes. The Kielbasa and bologna just tasted like cooked not smoked. The twice cooked chicken was pretty good. I used pecan pellets. I picked up an A Maze N smoke tube and plan to use hickory in it next time to add more and stronger smoke. I have high hopes for it, but the first (hurried) experience was sub par. [/QUOTE]
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