Smoke times and Temps

Discussion in 'UDS Builds' started by bigr314, Jun 15, 2011.

  1. bigr314

    bigr314 Meat Mopper

    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
     
  2. 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.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    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*). 
     
  4. bigr314

    bigr314 Meat Mopper

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

    scarbelly Smoking Guru OTBS Member

    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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