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Unread 11-16-2012, 08:01 AM   #23
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Hmm.. Novel idea.

Although I agree with the points made above about uniformity and repeatability. My biggest issue is that I only use hickory for comp chicken and only for about the first half of the cook. In my opinion, hickory is only marginally less bitter than mesquite. I guess it could be worth a try to see.

Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
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