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Smoke times and Temps

post #1 of 5
Thread Starter 

I will be smoking some chicken wings and sausage for my sons grad. party. What are the best temps and time I should use as a guide. I do not want to have dry food for all these people. Thanks

post #2 of 5

Don't know but if you plug in wings in the search box up top there you'll find a bunch of threads on the subject.

post #3 of 5

I will assume your starting with everything raw.  I am also assuming you are smoking pork sausage.  The optimal safe internal temp for both is 165*.  Cook to Internal Temp (IT), not time.  Neither item should take terribly long -- maybe about 1-1.5 hours, depending on cook temp (225-250*). 

post #4 of 5
Thread Starter 

I am cooking raw food and it is pork. Thanks so much for your reply.

post #5 of 5
Quote:
Originally Posted by adiochiro3 View Post

I will assume your starting with everything raw.  I am also assuming you are smoking pork sausage.  The optimal safe internal temp for both is 165*.  Cook to Internal Temp (IT), not time.  Neither item should take terribly long -- maybe about 1-1.5 hours, depending on cook temp (225-250*). 


This is good advice. I like a crispier outside so I pull at 160 and crisp on a grill to finish. That is when I add my sauce  
 

 

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