Chicken Temp

[Ohio1956]

This is my second smoke with my new #3. My remote for the sensor in the meat alarms at 180 however; I thought I seen others say the chicken is done at 170. What should the temp be?


Thanks in advance

 

[Ohio1956]

Found the guide on this site, states chicken quarters at 165

 

[Limey]

I pull breasts at 160 and thighs at 170.

 

[Ohio1956]

Thanks, I pulled at 174. They were great.

 

[DivotMaker]

I stick to 165 for any poultry - turns out great, every time!

 

[JSRFrench]

I do leg quarters regularly & always pull at 165*, apply a glaze & wrap in foil for 30 minutes.
Perfection.

 

[Ohio1956]

There was still some red at the bone at 174. Is this normal? I ate the chicken and lived another day to smoke again. So it must have been ok. The unit I have to check the temp will not let me lower the temp below 180.

 

[jcboxlot]

You will live, all aok.  That happens. 

 

[DivotMaker]

There was still some red at the bone at 174. Is this normal? I ate the chicken and lived another day to smoke again. So it must have been ok. The unit I have to check the temp will not let me lower the temp below 180.

Here's a pretty good blog post that explains why we see blood in chicken more now:

Bloody Chicken

As for your thermo not going below 180:  I'd certainly recommend getting a different one!  You won't be able to accurately cook poultry or beef (other than brisket).  The Maverick line is good.  For a no-frills, affordable model, I recommend the ET-732.

 

[Ohio1956]

That was interesting, thanks. It' nice to know why.