@y_.99y: دبل مروحه تعليك وستن#الفني_أبويعقوب #تنصيب_سبالت_صيانه #الرزق_بيد_الله_وحده #هندسه_تقنيات_التبريد_التكيف #الحله_مدينتي

الفني أبو يعقوب✅

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Region: IQ

Friday 19 June 2026 13:50:17 GMT

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دلـبر 🧞‍♂️ :

ذهب صافيي ابو يعقوب

2026-06-19 13:56:19

2

حسين ستار (ابو الاكبر ) :

عاشت ايدك. شغل مرتب لكن ربل الي تحت القطعه لازم يسوي vibration

2026-06-20 22:32:15

1

آبو گمـآل 🇧🇪🦅 :

أكبر غلط هذه يتعلك ثكيل برمور الزمن يوكع

2026-06-21 09:51:09

1

Ali :

ورده ابو أيوب عاشت ايدك على التنصيب

2026-06-20 12:16:45

1

حسن :

شغل ابو 35 لف 🥰

2026-06-19 22:29:25

1

𝐌 :

الرزق الدائم ان شاءالله حياتي ابو يعقوب 🤍.

2026-06-19 14:16:46

1

وهم'-~ :

نوعيه راقيه هذا

2026-06-20 18:57:44

1

Firas Al-Tamimi :

على الجيران ؟

2026-06-20 21:02:34

1

بہﹻنټ ٲﻟﺂڪآبہﹻٰﹻر ۦ٭ﹾ :

هسة شكد سعرة لوستن 2 طن

2026-06-21 15:00:30

1

Ali Ali :

راقي الوستن

2026-06-20 04:39:44

1

محمد :

شكد سعره هذا دبل مروحه

2026-06-20 16:18:25

1

أسـآمـة :

سوأل عند سبلت توسوت مخلي عل تبريد عل 16حار اروح للقطعه الخارجية باردة ومايحول عل كمبريسر ئله اضربها بشي من فوك ياخذ شوية يرجع يفصل

2026-06-19 18:20:50

1

1996🚬 :

افشل نوعية هذا العمودي عن تجربة دفع مالته ضعيف كلش

2026-06-26 13:11:45

1

『ツ』☆الُــِِـبـٌـٌـٌاشُـُـُُا :

🌹🌹❤️

2026-06-19 19:10:19

1

حيدر 🤍😎 :

🤍😎

2026-06-19 14:00:43

1

𝙢𝙪𝙧𝙩𝙖𝙙𝙖 • :

❤️❤️❤️

2026-06-19 23:18:59

1

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Recipe Name: Smoked Whole Chicken Ingredients 1. 2 whole chickens (4-5 lbs each) 2. 3 tbsp olive oil 3. 2 tbsp kosher salt 4. 2 tbsp black pepper 5. 1 tbsp garlic powder 6. 1 tbsp onion powder 7. 1 tbsp smoked paprika 8. 1 tsp cayenne pepper (optional) 9. 1 tbsp dried thyme 10. 1 tbsp dried oregano 11. 4 tbsp unsalted butter, melted 12. 1 tbsp brown sugar 13. 1 tsp mustard powder Recipe 1. Remove the chickens from the refrigerator and pat them completely dry with paper towels. 2. Trim any excess fat and tuck the wing tips behind the birds. 3. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, thyme, oregano, brown sugar, and mustard powder. 4. Brush the chickens all over with olive oil. 5. Generously coat the chickens with the seasoning mixture, making sure to cover every surface. 6. Let the seasoned chickens rest for 30 minutes while preparing the smoker. 7. Preheat the smoker to 250°F (121°C). 8. Place the chickens breast-side up on the smoker grates or in aluminum pans. 9. Smoke for approximately 3½ to 4½ hours, depending on the size of the chickens. 10. Every hour, brush the chickens with melted butter to keep them moist and flavorful. 11. Continue cooking until the thickest part of the breast reaches 165°F and the thighs reach 175°F. 12. If desired, increase the smoker temperature to 300°F during the final 20 minutes for crispier skin. 13. Carefully remove the chickens from the smoker. 14. Let them rest for 15-20 minutes before carving. 15. Slice and serve with the collected juices from the pan. Follow our account for more delicious homemade recipes and easy meal ideas.

Recipe Name: Smoked Whole Chicken Ingredients 1. 2 whole chickens (4-5 lbs each) 2. 3 tbsp olive oil 3. 2 tbsp kosher salt 4. 2 tbsp black pepper 5. 1 tbsp garlic powder 6. 1 tbsp onion powder 7. 1 tbsp smoked paprika 8. 1 tsp cayenne pepper (optional) 9. 1 tbsp dried thyme 10. 1 tbsp dried oregano 11. 4 tbsp unsalted butter, melted 12. 1 tbsp brown sugar 13. 1 tsp mustard powder Recipe 1. Remove the chickens from the refrigerator and pat them completely dry with paper towels. 2. Trim any excess fat and tuck the wing tips behind the birds. 3. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, thyme, oregano, brown sugar, and mustard powder. 4. Brush the chickens all over with olive oil. 5. Generously coat the chickens with the seasoning mixture, making sure to cover every surface. 6. Let the seasoned chickens rest for 30 minutes while preparing the smoker. 7. Preheat the smoker to 250°F (121°C). 8. Place the chickens breast-side up on the smoker grates or in aluminum pans. 9. Smoke for approximately 3½ to 4½ hours, depending on the size of the chickens. 10. Every hour, brush the chickens with melted butter to keep them moist and flavorful. 11. Continue cooking until the thickest part of the breast reaches 165°F and the thighs reach 175°F. 12. If desired, increase the smoker temperature to 300°F during the final 20 minutes for crispier skin. 13. Carefully remove the chickens from the smoker. 14. Let them rest for 15-20 minutes before carving. 15. Slice and serve with the collected juices from the pan. Follow our account for more delicious homemade recipes and easy meal ideas.

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