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Old 08-21-2014, 05:13 AM   #4495
jonumberone
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Join Date: Jun 2010
First Name: Dom
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Default Re: What's in your smoker?

Chickens look great, Adam.
How did you like cooking on the hooks?
Would you have been able to cook 6 birds on the drum without hanging them?
Did you fabricate your own hooks or order some?

Bob, I never thought about using high temp cheese.
My method has always been to use triple the cheese.
This way, as long as less than 2/3 leaks out, you're still ahead in the cheese department.

The Naked Fatty I posted was just a Jimmy Dean sausage log that I roll in some bbq rub.
I smoke it and finish with bbq sauce.
I usually slice it and have it with my breakfast for the week.
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