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Old 07-10-2015, 05:02 PM   #21
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Quote:
Originally Posted by roadfix View Post
Chicken absorbs smoke easily so go very light and mild with the wood chips.
Yes, I've had some REALLY smoky chicken and it's nasty.
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Old 07-10-2015, 05:21 PM   #22
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Thanks GG and RF for the info and warnings.
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Old 07-10-2015, 05:22 PM   #23
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I think I'll try with some wood chips with "tandoori" chicken.
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Old 07-10-2015, 06:25 PM   #24
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I like milder smoke for poultry. Rather than hickory, I use apple or cherry.
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Old 07-10-2015, 06:35 PM   #25
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Originally Posted by Andy M. View Post
I like milder smoke for poultry. Rather than hickory, I use apple or cherry.
Great! We only bought apple, so that's what we have.

Hmm, I think I could use some more suggestions about what kinds of wood for what kinds of food.
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Old 07-10-2015, 06:49 PM   #26
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Great! We only bought apple, so that's what we have.

Hmm, I think I could use some more suggestions about what kinds of wood for what kinds of food.
I've also noted that poultry doesn't really benefit from low and slow. Poultry isn't made up of tougher cuts of meat like ribs and butts. So smoking at a higher temperature until the internal temperature reaches safe levels is all that's necessary.
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