Well, I just did it. I finally over-smoked the meat and now I know the bitter taste that is mentioned from time to time on the forum. I tried smoking burgers and I'm thinking that ground beef will absorb smoke much more than most other things.
Question:
I'm getting ready tommorrow to smoke 20 pounds of chicken hind quarters. I smoked a whole chicken with about 2 oz. of hickory and liked the way it came out. Should I use more wood when smoking larger quantities of meat. I'm thinking not, but would like your opinions?
Also, since I'll need to put them on several racks will I have to open the door and rotate the racks for a consistent cook? Is it recommended to set the smoker to 220 degrees and cook until 180 internal?
Thanks in Advance
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