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re: Gonna Smoke Some Boudin on the BGE

Posted on 11/6/15 at 5:40 am to
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13323 posts
Posted on 11/6/15 at 5:40 am to
You can look at it 2 ways. With fresh boudin you're just heating it up and hoping it takes some of the smoke. With frozen you'll be using the smoke to thaw and heat it up so you'll probably get more smoke taste. I did it with fresh once and I think I smoked around 275 until the skin got crispy.
Posted by Motorboat
At the camp
Member since Oct 2007
22707 posts
Posted on 11/6/15 at 8:08 am to
Why not smoke at a lower temp
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