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Yep looks Good! If you are open to suggestion? Whenever you roast Maple, the color comes (of course) from the sugars in the wood. So the scorch on the fork tips is from from the ends heating faster than the main body. You may have seen pictures of turkeys or rack of lamb with lil' booties on the ends of the bone to keep them from burning before the mass cooks. Same apply's here. If you cap the extremities with foil, (shiny side out) you will get a better cook on the main body without burning the lesser extremities. :twocents:
 
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