DrSweetsmoke wrote:Can I ask why you would want to smoke it so low? It's going to be in the danger zone for a long while. Try smoking your chicken at higher temps remembering chicken takes on smoke easily.
Steve wrote:I don't really cook by time though, start everything early, cook by feel and core temperature then hold it in a Cambro until eating time.
Vic. wrote:Thinking of buying the chicken and rib racks for my smoker
clairbare wrote:A Cambro - another item to be added to the list of new things to buy
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