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Smoker methods.
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<blockquote data-quote="dfanonymous" data-source="post: 2548397" data-attributes="member: 97050"><p>I do directly on rack unless you are trying to simmer specifically. Maybe even sauté. That's with exception to things worth basting like say a traditional cooked turkey or something.</p><p></p><p>You can reverse sear certain meats as well or for briskets using aluminum foil with help with char. There's a lot of ways to go about it.</p></blockquote><p></p>
[QUOTE="dfanonymous, post: 2548397, member: 97050"] I do directly on rack unless you are trying to simmer specifically. Maybe even sauté. That’s with exception to things worth basting like say a traditional cooked turkey or something. You can reverse sear certain meats as well or for briskets using aluminum foil with help with char. There’s a lot of ways to go about it. [/QUOTE]
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