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    I’ve been doing competition BBQ for a few years but just recently am getting into processing.
    I’m lucky in that I just live about an hour from Wichita so I get to go into the store to drool.
    I have too many grills and smokers according to my wife but most of the smoking gets done on a Cookshack FEC 100.
    Still working on flavor profiles,


  • Admin

    @Gomez
    That’s great you live close enough to visit our Wichita stores!

    Welcome to the community and we’re glad to have you here!


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    @cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.

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