If you're going to let it sit for any amount of time, it should be in the Fridge.
Glad to hear that Salmon has not been an issue for the majority of people with the MES 30. I am currently looking for a nice whole chicken smoke recipe. Thinking about brining and letting that sit for about four hours, then washing it off with water, applying some vegetable oil, applying dry rubs, let that sit for about 15, then tossing it in. I need to get it to 165, so I was thinking off putting it at 175? Not exactly sure on that.
Also, I am going to do two at the same time, hoping that is not a problem.
Yeah I think cooking at 275 is the way to go. Many folks talk about the fact that chicken doesn't need to go low and slow since it doesn't have much to break down.
Glad to hear that Salmon has not been an issue for the majority of people with the MES 30. I am currently looking for a nice whole chicken smoke recipe. Thinking about brining and letting that sit for about four hours, then washing it off with water, applying some vegetable oil, applying dry rubs, let that sit for about 15, then tossing it in. I need to get it to 165, so I was thinking off putting it at 175? Not exactly sure on that.
Also, I am going to do two at the same time, hoping that is not a problem.
Probe Thickest part of the Breast---Pull at 165° IT.Do I put the probe in the breast or the thigh?
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