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
first time attempting one need a little help
SmokingMeatForums.com Top Picks
- 3,951 Posts. Joined 4/2011
- Location: Washington, DC
- Points: 261
- Select All Posts By This User
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.