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Old 07-13-2005, 03:40 PM   #4
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas
Default RE: smokeking/bandera arangement?

I agree with KC, but feel that you could still do the chicken on in the vert. chamber. In my Bandera, a rack placed just above the water pan is the hot spot. You could do the chicken there, and then roll the skins over a grate placed in the firebox and the end to crisp them up. Still, using a seperate grill/smoker may be the ideal way.
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Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
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Smoke on Brother KC
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