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re: Master Built Smoker question...
Posted on 8/14/16 at 2:26 pm to GeauxTigers0107
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.
1
Posted on 8/14/16 at 2:30 pm to puffulufogous
I smoke wings at 200° for 4-5 hours, then flash fry.
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