Question about smoking chicken

Discussion in 'Poultry' started by wbevalan, Jul 27, 2014.

  1. wbevalan

    wbevalan Newbie

    I'm new to smoking. So far everything has been great. I've done brisket, pork loin, scallops, and lobster. Today I did a whole chicken cut in half. I had read a blog that said to try smoking it at a slightly higher temperature, like 275.
    It ended up tasting great but my confusion and concern is that I was looking for an internal temperature around 165 but it got there within an hour. It didn't look right on the outside so I continued smoking for several hours. I double checked the temp using a second thermometer. When I finally pulled it out several hours late it was at 200 inside.
     
  2. mjeffcoat

    mjeffcoat Fire Starter

    Temperature is just one factor. Learn to use feel as well eventually you will know when it is ready.
     

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