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  1. smokingmatt

    Pulling chicken?

    I have smoked chicken before, with great results, my question is if I want to pull it like pork at what temp should I pull it. Should I do it about 170, or wait till about 190? Any help, or if anyone has ever done it let me know. thanx, --matt--
  2. smokingmatt

    Is this normal?

    Somehow my childhood obsession of fire, has turned into an adult obsession with bbq. I dream about the beautiful smoke rings, and the falll apart in your mouth meat. And I have learned that it takes time to smoke good. Because the more i smoke, the better the meat tastes. --matt--
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