Hello all,
New to this group and my new digital 4 rack stainless.
New to smoking for that matter.
I was going to try the far east chicken recipe supplied with my smoker.
My question is in regards to the finished temp of the meat.
The recipe says to smoke for 1 1/2 to 2 1/2 hours or until an internal temp is 130-140F.
Do I need to finish this is the oven to get the 190 degree safe temp for poultry?
Thanks a bunch
Dave
The smoker will take it to any temp up to 230, and possibly higher if you want to wait that long.
190 seems a little high...a lot of numbers I see for IT on poultry is around 160 or so. I've personally done some to 140 or so with no problems, but I don't condone or recommend others doing that.
The range of 130°F-140°F is too low for poultry. It would not be a bad temperature range to take it out of the smoker and put it in a grill or high oven to crisp up the skin.
If I'm smoking/cooking whole chicken I go by the temperature of the thickest part of the thigh, and take it to 162°F-165°F, any lower and the dark meat will be slimy and have a metallic taste. If just doing breast meat, I will take it to 150°F-155°F.
Quote from: Habanero Smoker on August 02, 2007, 02:04:26 PM
The range of 130°F-140°F is too low for poultry.
That's why I said I don't condone or recommend anybody else do it. :D I don't do it often, only when I know it's fresh, from a source I trust, and am in a big hurry to get supper for me only, on the table. If it doesn't meet all 3 of those criteria, I let it go until the juices are clear, and then some.
Thank you for the replies
I will go ahead and finish it off on the grill or oven.
Have a great day.!!