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Old 10-26-2013, 04:46 PM   #7
The_Kapn
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Join Date: 04-08-04
Location: Marianna, FL
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My chicken (and Turkey) changed forever when I went to a brine and higher heat (Mid to Upper 300s).
No pics, but I have never looked back!

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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