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Thread: Smoking with the "Griz"

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    VIP Member! RubberDuck's Avatar
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    Chicken in the dehydrator I also did a little thicker peices this time in the on pick you can see a color difference both batches smoked the same time same temp but tossed in a hand full of alder and really gave it some color

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    ədˈminəˌstrātər hawgrider's Avatar
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    Didn't think you'd be doing any chicken for a while after the 60 lbs of chicken brats we did.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    RubberDuck (09-09-2019)

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    Quote Originally Posted by hawgrider View Post
    Didn't think you'd be doing any chicken for a while after the 60 lbs of chicken brats we did.
    I had flashbacks its was terrifying..

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    ədˈminəˌstrātər hawgrider's Avatar
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    Quote Originally Posted by RubberDuck View Post
    I had flashbacks its was terrifying..

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    Yeah I'm still not over it.

    They were good though. Did some in a cast pan with splash of olive oil. Hit 170 internal the juice was pouring out after being pricked by the probe. Very juicy and I was happy with the flavor.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    RubberDuck (09-09-2019)

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    5lbs of peppers don't make much powder ut this will get me by good smoke flavor with the mixed wood
    Chicken jerky has excellent flavor and heat level but I liked the thinner slices of the last batch.

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    hawgrider (09-10-2019)

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