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first time attempting one need a little help

post #1 of 4
Thread Starter 

hey guys im going to attempt one of these this weekend and i am going to try the "chicken cordon bleu' one and i was wondering if anybody out there can help me out with what the internal temperature should be thanks and maybe what flavour of wood to use

post #2 of 4

165˚ at a minimum. That's not my opinion, it's a hard and fast safety rule. As for wood, a mixture of hickory and cherry works well. Since a fatty only smokes for a couple hours, the stronger flavor of hickory will stand out more, and the sweetness of the cherry is a nice complement to it. It'll also help with the smoke ring.

post #3 of 4

Glad to see this thread.  I'm attempting my first one this weekend as well.  I won't be doing the same recipe.

post #4 of 4

when you put in your temp probe try and use the same hole so it does not leak out as much juice and stuffing.

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