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Just got my smokette two days ago. Seasoned yesterday 3 oz hic and 2 pieces of fatty pork. Started 250 for 30 min then 200 rest of way. Actually went 6 hours. Of course the meat was WAY overdone but I just wanted to season smoker with it anyway. I trimmed some wings(16),legs(5) and thighs(6),marinated, rubbed with cs spicy chicken and fridge overnight. Now in smoker and using 1/2 oz apple. Wondering about how long (I know...done when done) but approx. for each @225?
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quote:
Originally posted by Ringo_54:
..skin more rubbery than I thought, so just removed it.


Frequent topic. Do a search of rubbery chicken and see.

It's a funciton of temp. Smoke it at a higher temp for the fat to render out of the skin. Unfortunately in the smaller CS's you can't. I do mine at 275 or 325

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