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Old 01-27-2014, 02:50 PM   #4
Fwismoker
somebody shut me the fark up.

 
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Join Date: 08-22-13
Location: Fort Wayne, indiana
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I've done a ton of jerk chicken on the drum but are talking wet marinade or a dry rub...or both?

I use the dry rub all the time and just coat and high heat smoke but using a wet marinade on parts i'd do a slower smoke maybe in the 250* range and then hot sear over the fire. I use the BP basket though and have a sear level...you could sear over a hot kettle grill. IMO the fire sear is the best for things like that.
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