First smoking completed...EXCELLENT

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

poultry king

Newbie
Original poster
Aug 13, 2013
3
10
I am really pleased with the Masterbuilt propane smoker. Took a few minutes to hone in the flame setting to maintain that 250-275 temp.
Cooked 4 hrs until I reached 160; then mopped and wrapped.
Had a apple juice/water mix in the water pan. I had orange slices and peach slices in the water tray too. Made a really sweet taste to the pork w/o a ton of sugars in the rub.

Many have asked about the handle. I am a USC Gamecock fan...hence Poultry.

Speaking of poultry...any tips/temps for smoking turkey and chicken?
 
I am really pleased with the Masterbuilt propane smoker. Took a few minutes to hone in the flame setting to maintain that 250-275 temp.
Cooked 4 hrs until I reached 160; then mopped and wrapped.
Had a apple juice/water mix in the water pan. I had orange slices and peach slices in the water tray too. Made a really sweet taste to the pork w/o a ton of sugars in the rub.

Many have asked about the handle. I am a USC Gamecock fan...hence Poultry.

Speaking of poultry...any tips/temps for smoking turkey and chicken?
Welcome aboard! If your smoker will do it, try to get the temp up over 300˚ (350˚-375˚ ideally) for less rubbery skin. Also, if you have the time, let the bird rest uncovered in the fridge for 18-24 hours after brining (if you brine) and before smoking.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky