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This turned out to be the best one that I ever did - probably have done a dozen or so anywhere between 5 - 6 hours each and they were OK. This one went 15 hours and it all just fell apart, very moist!
You know- I never even thought about that ( piggy back / hijack ) till now- my appologies , won't happen again
I can take some pictures- but have no clue how to post them
Can someone chime in on a few tips?
I have some flounder fillets( kind of thin i thought)
Needs a few tips on temps and time-- and maybe anything on prep
Thanks
fred