somevelvet
Knows what a fatty is.
- Joined
- Sep 20, 2013
- Location
- Canada
Everywhere I read says to smoke chicken parts at about 275, for 2-3 hours.
Today I smoked a bunch of thighs and drumsticks at that temp, and after an hour, they were already up to 175 degrees!
I'm using a WSM and the thermometer seems pretty well-calibrated. I don't get it! What should I do—I'm concerned about getting enough smoke on 'em. Do I put them back and deal with the fact that they'll be severely overcooked?
Any advice?
Thanks!
Today I smoked a bunch of thighs and drumsticks at that temp, and after an hour, they were already up to 175 degrees!
I'm using a WSM and the thermometer seems pretty well-calibrated. I don't get it! What should I do—I'm concerned about getting enough smoke on 'em. Do I put them back and deal with the fact that they'll be severely overcooked?
Any advice?
Thanks!