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  • Its more a matter of tenderness. Typically, the higher the weight, the older the bird, and so less tender. I've noticed the biggest difference in the skin. I haven't noticed a big difference between broilers and friers, but big old stewing chickens …
  • I have the large and would not down size at all. There are times when I wish I had the XL for the large gaterings. If I buy another one it will be an XL for sure.
  • I place a handfull of pre-soaked wood chips in on the lump and then place the brisket in at 250 for 3 hours. I then wrap the brisket with foil and place my temp probe in the thickest part of the brisket. Back on the EGG untill it reaches internal te…
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