Warning: The 'low and slow' mantra is getting twisted

I keep seeing folks run their smokers at 225 degrees for everything, even poultry. A turkey breast at that temp for hours just dries out. I learned this the hard way catering a church picnic in Memphis last fall. Anyone have a good rule for when to bump the heat up?

3 comments

3 Comments

mason_stone27d ago

Totally agree, it's a one-size-fits-none approach. Poultry needs higher heat to render the fat and keep it juicy. I go 325 for chicken and turkey every time.

brian_black427d ago

Yeah, and the type of oven matters too. A convection roast setting changes everything. It moves the air so the skin gets crisp without needing to crank the base temp as high. My old radiant electric needed 350 to get the same browning I get at 325 on convection.

david_hayes11h ago

My buddy's turkey turned out dry as sawdust at 350, but his next one at 325 was perfect.