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<blockquote data-quote="Ed B" data-source="post: 5445482" data-attributes="member: 7519"><p>They do a little bit but not a ton. I'd equate it more a healthier/less greasy frying option - marinade/seasoning come through great though.</p><p></p><p>When I previously smoked them for 2-3 hours then finished on high heat they had a tendency to dry out. The SV solves that problem entirely, they come out super juicy with a nice grilled exterior. Reading the previous reply about refrigerating between smoke and finish makes me think you could do that with SV as well. Plus you could fix them ahead of time and be able to have them done right on time for guests.</p></blockquote><p></p>
[QUOTE="Ed B, post: 5445482, member: 7519"] They do a little bit but not a ton. I’d equate it more a healthier/less greasy frying option - marinade/seasoning come through great though. When I previously smoked them for 2-3 hours then finished on high heat they had a tendency to dry out. The SV solves that problem entirely, they come out super juicy with a nice grilled exterior. Reading the previous reply about refrigerating between smoke and finish makes me think you could do that with SV as well. Plus you could fix them ahead of time and be able to have them done right on time for guests. [/QUOTE]
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