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Message
re: Master Built Smoker question...
Posted on 8/14/16 at 9:02 am to BRgetthenet
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.
2
Posted on 8/14/16 at 9:28 am to GeauxTigers0107
Hmmmm
I haven't died yet.
Thanks though. I'll read up on it.
I haven't died yet.
Thanks though. I'll read up on it.
Posted on 8/14/16 at 2:26 pm to GeauxTigers0107
I don't smoke poultry lower than 275. I haven't found that smoking lower yields better meat, and the higher heat produces a crispier skin IMO. The low heat chicken skin is like rubber. I know you could finish on the grill or in the oven, but if I'm smoking I really don't care to heat up and clean another device.
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