Originally Posted by MeatCandy
Also keep your prep area, and your hands clean...Cross contamination is most likely the problem when chicken is on the menu...Yikes...Foster Farms is the main brand where I shop...
Smoked six Foster Farms whole chickens on Saturday. Charcoal and apple wood. Handled them properly, pulled from smoker at 165. Not afraid of salmonella. We're eating 'em.
Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM