I'm smoking my first chicken. Probe located deep in thigh. 6 hours at 225 and probe reads 172.
It's very cold and windy outside but is this unusual? I've got two probes in bird, CS and stand alone so meat temp is correct.
I realize "it's done when it's done"
Temp rose pretty steadily to 155 then it's been creeping. (I'm not opening the door).
Thanks Great forum.