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Tried smoking a couple moose meat loafs and a small chicken this weekend. Turned out great. Smoked for 6 hours over royal oak charcoal, hickory chips and apple wood chunks on my weber kettle
Yes i pulled the chicken after around 3 hours. When it reached the internal temp i was going for
I usually check on the coals and give them a stir and add some chips about once per hour. Depends really on the temperature. I keep a close eye on the temps with my maverick digital