Slow cook chicken
New to the group. I'm excited to learn a ton from the many knowledgeable cooks on this site. I am nowhere close to be an expert but am practicing weekly on my skills.
Question - smoking chicken. I do individual breasts, legs, and thighs. I season them up, get the seasoning under the skin, and spritz with apple juice. But my question centers around the temp for which to smoke it. I've always cooked things on low heat (propane smoker) of roughly 200 degrees. Yet I had someone tell me that is way too low that I don't get the temperature out of the "danger zone" quick enough. I've never heard that before. What is that? He said I should smoke at a temp of 250-275. Thoughts on this?
Thanks for your input.