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I usualy smoke mine at around 250-275... I take the internal temp to 165... If u are wrapping in bacon, try to use thin bacon, that way the bacon gets done too.Happy smokes.
My smoke temp varies depending on the fillings. If I've got raw veggies which I want to finish aldente, I run lower @ 225-230, for a longer interior steaming period. If I have partially cooked fillings, and especially with fully cooked ingredients and not having a lot of moisture inside, then I like to step it up to avoid drying it out. I've done quite a few in the 275* range.
Thats the nice thing about fatty's you can smoke them at any temp really and they will turn out good. If I am doing a butt at 225 or if I am doing poultry at 275 it will be just fine. It may get done a little faster one way vs. the other but as long as you take it off when you hit 160-165 internal temp you will be set.
i do em between 220°&250° lower temps with hard boiled eggs and olives upper with all else and like they said thin if you like krispie i like thick buckboard myself.