I will have access to a new smoker this weekend.
Anyone with experience on it can offer:

-Smoking Temperature
-internal temp and
-time suggestions

would be welcomed.
Otherwise it’s just 225 for 8 hours per usual. Looking forward to setting and forgetting.

Tia

This post was edited on 11/23/21 at 6:26 pm

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Posted by t00f

Not where you think I am

Member since Jul 2016

102098 posts

Posted on 11/23/21 at 6:29 pm to dstone12

Spatchcock , 325, IT temp on thigh 160, 155 on breast

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Posted by KosmoCramer

Member since Dec 2007

80521 posts

Posted on 11/23/21 at 7:03 pm to t00f

quote:
Spatchcock , 325, IT temp on thigh 160, 155 on breast

Pretty solid advice. I tend to pull as close to 150 as possible in the breast if the dark meat is over 160ish.

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Posted by Bigryno7

Nashville

Member since Jun 2009

1525 posts

Posted on 11/23/21 at 8:44 pm to dstone12

second the higher heat. crispy skin, moist bird. profit

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Posted by GeauxTigers0107

We Coming

Member since Oct 2009

10990 posts

Posted on 11/23/21 at 9:44 pm to dstone12

quote:
225 for 8 hours per usual.

I've always heard you shouldn't do poultry at that low of a temp. Supposedly it hangs out in the danger zone (temp range of 50deg - 80deg) too long and increases the risk of bacteria developing. I have no idea if that's true because the lowest I go on poultry is 275 with 300-325 being the preferred number.

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Posted by LSUGUMBO

Shreveport, LA

Member since Sep 2005

9759 posts

Posted on 11/23/21 at 9:48 pm to GeauxTigers0107

quote:
I've always heard you shouldn't do poultry at that low of a temp. Supposedly it hangs out in the danger zone (temp range of 50deg - 80deg) too long and increases the risk of bacteria developing.

I’ve smoked many a chicken and turkey at 250- 275, and they’ve always turned out great. I’ve got one on now that should be done in the next hour. 20lbs, 7.5 hours, will cool and reheat on Thursday.

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Posted by dstone12

Texan

Member since Jan 2007

40367 posts

Posted on 11/24/21 at 3:55 pm to GeauxTigers0107

quote:
I've always heard you shouldn't do poultry at that low of a temp. Supposedly it hangs out in the danger zone (temp range of 50deg - 80deg) too long and increases the risk of bacteria developing. I have no idea if that's true because the lowest I go on poultry is 275 with 300-325 being the preferred number

Would it matter how I got the meat to 160 if I did it at 225 or 280?

Seems the bacteria is dead either way right?

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