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Unread 11-09-2013, 02:10 AM   #220
somebody shut me the fark up.

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Originally Posted by dadsr4 View Post
In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.
Originally Posted by MS2SB View Post
I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!

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