Question about Cooking Time?

Always cook to temp and use times as a general guideline. Times will be from when you place the chicken in the smoker, but don't rely on times. Use temp to gauge when it's done. Happy Q.

First, welcome to the fourm.

The book has great recipes but LOUSY (did I say LOUSY) times. I think the consensus of the team here is that you can't go by the times in those recipes. I think mainly because the smoker models have changed enough since they were written. I just wouldn't go by them, ever. BBQ isn't a set it and forget it recipe like baking a cake.

When you see a temp, that means AT that temp. No way of knowing how long you smoker takes to get to a set temp, so recipes always mean at that temp.

If a recipe wants you to put it in a cold smoker, then it will say that.

take white meat to 160/165 and dark meat to 175.

Not sure what you mean "built in thermometer" does the 25 have an remote probe (I don't have one, hadn't noticed)?

Again, welcome. I moved your post to the chicken forum, that's a lot of other helpful info here too.

Russ

Use a remote probe if you want, just test it for accuracy. As everything depends on that temp, you need to varify it for accuracy.

Smokin. Good thing I cook to temp and not time, or I would have had a lot of undercooked product on my hands.