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Re: Commercial smoker recommendations


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Posted by Fast Eddy on May 03, 2012 at 22:27:07:

In Reply to: Commercial smoker recommendations posted by john on May 02, 2012 at 02:35:13:

I take it you've been talking to Nick. The 120 is a real good workhorse of a pit. Easy to fit under a hood. It will hold 24 8Lb butts and has cook and hold. Also you can use the probe option to drop into hold for the unattended cooking. The final weight you get after cooking is higher then what a gas pit will give you. Also the poultry will be juicier and have more weight after cooking. Ribs don't shrink up the bone as far either. Same goes with using electrics for heat. Less shrinkage. It has a more moist bark to the outside of the finished product cooked on the electric cookers. The color gets darker on electric compared to the pellet pit. You can click on my highlighted name if you'd like to send me a email


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