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Unread 12-08-2012, 11:49 PM   #3
code3rrt
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Join Date: 08-09-12
Location: Spokane Valley, Washington
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My experience has been hot and fast for poultry is best. I usually do my chicken at 325-350 and watch for the right internal temps at the breast and thigh. Your timing for a bird that small sounds pretty close.
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Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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