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quote:
Originally posted by WeBeSmokin:
I am smoking 2 apporximately 3 lb. chickens at 225* for 3 hours.


Suggest that rather than cooking by time, go ahead now and use your probe. Insert it in the thigh and set the A/Q probe temp to 165-170. Keep good notes.

Enjoy your new smoker and welcome to the forum.

Tom
This is too late, there's only one item I recommend cooking at your smoker's highest setting, and that's fowl...chicken, turkey, etc. The higher heat will help with the skin "bite through" texture, though it will never be crispy like the high heat a grill or oven provides.

That said, if you don't eat the skin, then no big deal. However, if you like munching on wings or legs, then the high heat will help.

So how did it turn out?

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