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Newbie from boxerssatheart

post #1 of 3
Thread Starter 

Seasoned my new Masterbuilt a couple days ago.  Just loaded up with Whole chicken, thighs and RIBS!!!!!!


Seems like the IT got to 165 of the bird (bottom rack) fairly quickly, may have probe in wrong place.

Is there a general rule of thumb for time @temp???


Have mine @250 degrees and using apple chips with a butter garlic rub......


Please let me know!

post #2 of 3
We would be more than pleased to answer all your questions , and bestow the very best info. on the Net for BBQ info.

However , I welcome you , but to get a rousing welcome1.gif , go to our "Roll Call " area and i troduce yourself biggrin.gif

Send Q-view of you and your equipment for us to admire . Otherwise someone may answer with something like this th_What_NO_QVIEW.gif

Also go to your profile and enter a location so we can give you a better , more localized , info.

Have fun and . . .
post #3 of 3

Here is a fair reference, but remember it doesn't take type of unit, local weather or size of meat into consideration. But its handly to use with an analog, maybe it will help you a little.


Oh and all that stuff that Oldschool said too!




Hope it helps a little, we try to stay away from time and temp recommendations because now the remote thermometers are so inexpensive and so accurate. That way you can guarantee delicious and juicy every time and no one gets sick from the smoke.


Bon Chance!

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