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re: Gonna Smoke Some Boudin on the BGE
Posted on 11/6/15 at 5:40 am to LateArrivalforLSU
Posted on 11/6/15 at 5:40 am to LateArrivalforLSU
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 on 11/6/15 at 8:08 am to Trout Bandit
Why not smoke at a lower temp
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