aquaman02
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Hello all, I am a newbie to the site and just thought I would share my first attempt at smoking after I received my new MES 30. I tried to do some Polynesian marinated Boneless / Skinless Chicken breasts and some chicken/basil & chicken/apple sausage. I smoked for 4hr and 15min with the first 20 min or so used for warm up. I used one handful of hickory chips initially and restoked with another handful about an hour and a half into smoking. I smoked them at about 215 degrees and pulled the food once the chicken breasts reached 165 degrees. They turned out ok, but I think I should have pulled everything out a little sooner as the chicken was a little dry for me. I read after the fact that people like pulling them out when the chicken reaches about 160 instead, maybe this would have been better. The sausage turned out pretty good however. I think it is a little difficult smoking something that doesn't have any fat on it such as the chicken breasts. Have to keep trying. I might try whole chicken breasts with the skin on next time. Might help retain the moisture. Any thoughts on my process. Help welcomed.
Thanks. Pics below.
Thanks. Pics below.