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Dry chicken every time? My heat was too high.
Lower temps keep poultry juicy during long smokes.
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morgan_mason6mo ago
Reading josepha21's comment about time reminded me of my buddy's disaster last summer. He cranked his smoker down low thinking heat was the issue, but left the chicken on for eight hours. It came out drier than desert sand because he missed the internal temp. Now he uses a timer and a probe, and his chicken is actually edible.
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