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Unread 11-07-2013, 12:44 PM   #212
is One Chatty Farker

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Join Date: 06-28-10
Location: Bothell, WA
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I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!
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