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Smoking Time

post #1 of 3
Thread Starter 

I am finding the recommended times to smoke meats doesn't jive with my experiences.  For example, I am smoking boneless, skinless chicken breasts and the recommended time on the Masterbuilt site was 4-6 hours at 225. Mine have been smoking for a little over an hour and I am already at an internal meat temp pf 160. 

I know by temp checking that my smoker runs 15-20 degrees hotter than the digital readout so I set it a 210. However, the meat is nearly done in a short amount of time.

This is not the first time I have experience this and unfortunately have dried out trout, pheasant and other items. But I do have a probe thermometer that I use now that allows me to keep tabs while the smoker is closed.

Any thoughts?


post #2 of 3

The 'Q' is done when it is done.  No sooner, no later. Treat recommended times as an estimate only and use a good instant read thermometer to spot check in addition to a remote. 

post #3 of 3




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