Does the 1 1/2 hour per pound also apply for smoking turkey? I need to know for planning purposes. I understand you must go by temperature not time when determining doneness.
Also, like chicken would you need to smoke at higher temps to make the skin eatable? Say 275 to 300 degrees as opposed to 225?
Thanks again for the input.
Also, like chicken would you need to smoke at higher temps to make the skin eatable? Say 275 to 300 degrees as opposed to 225?
Thanks again for the input.