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- Users: supermailbag
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First Smoked Chicken - Questions inside
That's what we did I yesterday. The skin was nice and crisp. The alarm went off when it reached 160*. I had the probe in the breast. Then I just tented it until ready to eat. BUT, the dark meat was not done. If I put my probe in the thigh next time, will the white meat get too dry?- supermailbag
- Post #13
- Forum: Poultry
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Hot Smoked Salmon temp & time??
Wow, am I glad I looked at this forum before I smoked my fish! All the recipes online that I found said to smoke fish anywhere from 5-8 hrs. After reading this thread, I checked it at 1 hr. And it was perfect!- supermailbag
- Post #33
- Forum: Fish
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favorite whole chicken brine
Wow! We just picked up a smoker this week and I am SO glad I found this forum. We brined the chickens 24 with your family favorite brine. I will never do it any other way...THANKS,- supermailbag
- Post #16
- Forum: Poultry
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