many folks don't consider decent poultry temps as "smoking". More like grilling or bbqing. If you are cooking your poultry lower than 325 F, you're missing out. I actually prefer something closer to 375 for chix.
You can still lay some smoke on the meat, but it gets done in a hurry. Don't understand people who smoke birds for 4 hours. Just crazy.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)
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