Pheasant on the Pit at 300°F: Bard, Basque, and Doneness
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9 pages
Poultry
Quail on the Pit at 400°F: Crisp Skin, Juicy Meat
Hanging Chicken Halves in a Drum at 325°F
Duck on the Smoker: Rendered Skin with Medium‑Rare Breasts
Poultry Smoke Woods: Pecan vs Apple vs Cherry on Flavor and Color
