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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: 3465830" data-attributes="member: 3448"><p>I've done good chicken at 220 but it takes some minding. Just a month ago I smoked some chicken 1/4s on my Weber kettle with lump and they were very good. They were cooked ar about 250 because i had trouble getting the temperature where i wanted it & 250 was the most stable I could get. I like the kettle but just haven't taken the time to master it.</p><p></p><p>Just picked up some hickory & competition blend to use in the tube. I bought pecan initially because it is my favorite in an offset, but pecan can be mild. I'm going to use the pecan for fuel and the hickory for added smoke.</p><p></p><p>Just as learning to use a large offset to good results I'm hopeful we will like the pellet smoker, but I have some things to learn. The upside is how easy it is.</p></blockquote><p></p>
[QUOTE="rawhide, post: 3465830, member: 3448"] I've done good chicken at 220 but it takes some minding. Just a month ago I smoked some chicken 1/4s on my Weber kettle with lump and they were very good. They were cooked ar about 250 because i had trouble getting the temperature where i wanted it & 250 was the most stable I could get. I like the kettle but just haven't taken the time to master it. Just picked up some hickory & competition blend to use in the tube. I bought pecan initially because it is my favorite in an offset, but pecan can be mild. I'm going to use the pecan for fuel and the hickory for added smoke. Just as learning to use a large offset to good results I'm hopeful we will like the pellet smoker, but I have some things to learn. The upside is how easy it is. [/QUOTE]
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