Smoke times and Temps

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bigr314

Meat Mopper
Original poster
Jun 4, 2011
270
15
Uniontown,Pa.
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
 
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*). 
 
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  
 
 
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