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Originally Posted by Cook
A differing of opinion here. 300-350 is my preferred temp to cook chicken these days.
Another word...if you're using wood to smoke, use it sparingly. Chicken can get over smokey pretty fast. Use less than half what you think you need. Adjustments can be made on the next cook if it is needed.
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That's true. I guess it depends on what fuel and equipment you use. I hate too much pitch in my food.
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