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Stickied postModerator of r/smoking

Do you have an electric smoker or have used one in the past?

This month we are going to do some surveys so we can see what everyone is smoking on. Great for beginners to review when choosing their next smoker. Share your knowledge / experiences!

Let us know:

make / model

cost

pros / features you like

cons / issues

pics

we will do a different thread for each type of smoker each week this month so wait your turn! ( electric, offset, others)

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35 comments
25

Cheez-Its

Did some ribs today and decided last minute to try the Cheez-Its. Half regular, half Meathead's Memphis Dust (with a little local addition). Smoked at around 250° for half an hour. Both batches turned out amazing.

I'm now a believer.

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6 comments
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  1. Whole raw duck, innards removed.
  2. Currently uncovered in fridge for tonight
  3. Pat-dry tomorrow
  4. Prick skin a million times
  5. Smother skin in salt, pepper, maybe other seasonings I uncover in the spice cabinet. Maybe something spicy!
  6. Stuff cavity with a few crushed garlic cloves, sliced onion, sliced lime
  7. 320° F, 80 minutes or until internal temp reaches 155-160°.
  8. Finish for a couple minutes at 450° F to crisp skin and render fat

Am I missing anything? Should I use a water pan? I'm still debating on which wood to use.

Is there any benefit to spatchocking a big duck?

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2 comments
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