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Smoked Chicken Thighs W/ Bite Thru Skin
4 years ago
135
The prep is the biggest part of this video. I edited it as much as I could, but as always the technique is the most important thing in these videos. Seasoning is a very personal thing! I show what I use but feel free to use any spices that You like. This cook took about 4 hours on my offset at 320ish degrees. I'm sure it would have cooked in an hour and a half on my Akorn. So keep checking that temp and know your pit! Keep It Smokin'! Eat It! BBQ Style
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8:31
Making some great tasting food on my pit Using the pit year round, even when it is the middle of winter!
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