Smoke times and Temps

[bigr314]

I will be smoking some chicken wings and sausage for my sons grad. party. What are the best temps and time I should use as a guide. I do not want to have dry food for all these people. Thanks

 

[alelover]

Don't know but if you plug in wings in the search box up top there you'll find a bunch of threads on the subject.

 

[adiochiro3]

I will assume your starting with everything raw.  I am also assuming you are smoking pork sausage.  The optimal safe internal temp for both is 165*.  Cook to Internal Temp (IT), not time.  Neither item should take terribly long -- maybe about 1-1.5 hours, depending on cook temp (225-250*). 

 

[bigr314]

I am cooking raw food and it is pork. Thanks so much for your reply.

 

[scarbelly]

I will assume your starting with everything raw.  I am also assuming you are smoking pork sausage.  The optimal safe internal temp for both is 165*.  Cook to Internal Temp (IT), not time.  Neither item should take terribly long -- maybe about 1-1.5 hours, depending on cook temp (225-250*). 

This is good advice. I like a crispier outside so I pull at 160 and crisp on a grill to finish. That is when I add my sauce