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Smoked Chicken!
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OconeeDawg
Posts: 149
I have tried it several different ways with different wood. Peach, Cherry, Apple, Oak. Just don't like it. I have let the smoke die way down before putting chicken on. Skin has kinda a funky texture and not real tasty. Chicken is ok I guess, but not as good as without wood. I am going to save my wood for pork from now on!
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350 until 160 in breast 180 in thigh anywhere from 1:30 to 1:45 minutes!
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I cook a little hotter at 375/400 and 50/60 mins.
Not useing wood anymore on chicken.
Still with turkey.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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