- Aug 17, 2015
- 1
- 10
smoked this weekend and i always figure doneness by internal temp and chicken at 165 to 170 and this weekend was no different. three separate chickens whole read the temp at 165 each one. took them off the smoker and let set for ten or fifteen minutes and pulled a leg off and the meet close to the bone looked a bit red. whats up with that. i'm thinking i may need a new thermometer. it seem to work on the butt and ham. has anyone else had this happen to them??
bud
bud