Reply to "To heat or not to heat? SM 160"

cal 2Member

For food safety reasons, make sure you put the chicken on the bottom shelf. I've been taught not to let chicken juices drip onto ANY product.

If your preset rib setting is at 225*, I would personally, do some at 250* and take good notes. I would then do the next load at 275* and take good notes.

I will run my loinbacks at 250* and spares at 275*, along with chicken at that temp.

Never had a need to use water thou!

6/8/115:50 AM

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