Smoke times and Temps

bigr314

Meat Mopper

Original poster

Jun 4, 2011

270

15

Uniontown,Pa.

• Jun 15, 2011

• #1

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

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jun 15, 2011

• #2

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.

 

adiochiro3

Master of the Pit

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Apr 19, 2010

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Bay Area, CA

• Jun 16, 2011

• #3

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*). 

 

bigr314

Meat Mopper

Original poster

Thread starter

Jun 4, 2011

270

15

Uniontown,Pa.

• Jun 16, 2011

• #4

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

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

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• Jun 16, 2011

• #5

adiochiro3 said:

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*). 

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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