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Message
re: Master Built Smoker question...
Posted on 8/14/16 at 8:50 am to puffulufogous
Posted on 8/14/16 at 8:50 am to puffulufogous
I smoke wings, fish, cheese, and a few other things below 200°.
2
Posted on 8/14/16 at 8:53 am to BRgetthenet
I know that certain items call for being smoked at those temps, but he said added the meat and dropped it to 200. Just checking to see that the meat he is smoking calls for low temps
Posted on 8/14/16 at 9:02 am to BRgetthenet
quote:
I smoke wings
Bruh, for poultry I wouldn't go any lower than 250. And thats pushing it. I've read where bringing up poultry super slow like that gives time for bacteria to form. It might've been on Amazingribs.com but I don't feel like looking it up.
Btw, tried TJ's smoked buffalo wings last week for the first time. Solid.
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