Originally Posted by poultry king
I am really pleased with the Masterbuilt propane smoker. Took a few minutes to hone in the flame setting to maintain that 250-275 temp.
Cooked 4 hrs until I reached 160; then mopped and wrapped.
Had a apple juice/water mix in the water pan. I had orange slices and peach slices in the water tray too. Made a really sweet taste to the pork w/o a ton of sugars in the rub.
Many have asked about the handle. I am a USC Gamecock fan...hence Poultry.Speaking of poultry...any tips/temps for smoking turkey and chicken?
Welcome aboard! If your smoker will do it, try to get the temp up over 300˚ (350˚-375˚ ideally) for less rubbery skin. Also, if you have the time, let the bird rest uncovered in the fridge for 18-24 hours after brining (if you brine) and before smoking.