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first time attempting one need a little help


Joined Jan 7, 2014
hey guys im going to attempt one of these this weekend and i am going to try the "chicken cordon bleu' one and i was wondering if anybody out there can help me out with what the internal temperature should be thanks and maybe what flavour of wood to use


Master of the Pit
OTBS Member
Joined Apr 22, 2011
165˚ at a minimum. That's not my opinion, it's a hard and fast safety rule. As for wood, a mixture of hickory and cherry works well. Since a fatty only smokes for a couple hours, the stronger flavor of hickory will stand out more, and the sweetness of the cherry is a nice complement to it. It'll also help with the smoke ring.


Smoke Blower
Joined Nov 15, 2013
Glad to see this thread.  I'm attempting my first one this weekend as well.  I won't be doing the same recipe.

show me smoke

Meat Mopper
Joined Jan 21, 2013
when you put in your temp probe try and use the same hole so it does not leak out as much juice and stuffing.

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