Food Smokers and Smoking Tips/Tricks/Techniques

I say 325 for chicken, not sure about sausage. Like wilcam47 said, even if you don't like the skin it keeps the meat moist. Just toss it when done.

 

in moderation...in excess it can also be bad.

 

oh yeah...

 

This recipe doesnt really say the temp but it usually up around 325-350. it makes a good BBQ chicken then a good pulled chicken sammi the next day, IF you have leftovers....
http://virtualweberbullet.com/chicken6.html

 

I've seen it suggested to do whole chicken @250-275 for 3-4 hours & 165° to be done.

I just did wings last Sunday & did them at this temp & it took about 2 hours to get to 165°.

I did 2 turkeys at the same temp range for thanksgiving, I believe it took like 6 or 7 hours but they tuned out great.

 

My experience has been that the low & slow with chicken just takes longer and doesn't help anything. 325-350 will do a whole bird in about an hour, sometimes less. I pull at 160 for white, 175 for dark, wherever the two closest meet for that particular bird. By the time its cut up the white will get to 165.

 

I'll eat the skin. But I know some like it crispy vs soft. Im either way in that department.

That's good to know. Maybe I'll just do it this way with the chicken and ribs. Have the ribs dripping on the chicken.

Free marinade!

 

Yeah, for your particular case that day, might as well do em all at low & slow since youre aready there. My most recent post was more about just doing a chicken with nothing else.

 

Let me know how it turns out, I want to do chicken more often but I always dry it out b/c I'm always unsure.

 

Seems to me live you now have plenty of reserves for you and friends who drop by moving forward.

 

Yeah, but it goes flat pretty quick.

 

I'll for sure let you know if:
1) I get the squirts
2) It tastes like eating a piece of leather.

 

Sounds like some parties I don't remember attending back in my youth/school days lol.

Beer because no great story starts with someone eating a salad.

Hmmm same can be said smoked meats I think..

 

Ya I can agree with that. I'm always amazed at how much beer comes from a keg lol.

 

ditto.

 

Keep it on CO2 and you'll never have to worry about this.

 

Good point. Next party I'll have to get my Walter White on

 

I just like the low & slow route cause I can't stand dry chicken & this way it stays moist.