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I know that this is the FEC forum, but it is also the only Competition forum here. I used my 24" Charbroiler from Cookshack this weekend at the GAB for my chicken in the invitational and the open. I placed 11th in the invitational and 29th in the open. For the first time cooking on it in competition, I loved it!!! Had to work out a few techniques, but it works well for rendering that chicken skin and putting some great color on the bird...well, the bird's thighs anyway.
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