When it comes to internal temp chicken is particularly important to get right. Smoking meats should always be to internal temperature not to times, but if you don’t make sure your smoker chicken is up to 165F you leave you and your guests at risk from Salmonella poisoning.
Salmonella bacteria live in the guts of chickens and you need to make sure that the chicken you are cooking or smoking is at least 165F to kill them. It is an all too common infection which can have serious consequences in some cases.
You should be very much aware of Campylobacter – a potentially dangerous bacterium which thrives in the guts and stomach of a chicken.
Chicken wings need to be 165F or 74C at the thickest part of the meat. For more information on smoking chicken wings try below.
Chicken thighs should also be cooked to 165F or 74C in order to eliminate harmful bacteria. For plenty of tips and ideas for smoking chicken thighs try below.
Chicken breast is always a fantastic cut for smoking. Always ensure your smoked chicken breast is cooked to an internal temperature of at least 165F or 74C to make it safe to eat.
When cooking a whole chicken you need to make that the thickest part of the chicken has reached at least 165F or 74C – with a whole chicken the thickest part will be the top of the chicken ie the chicken breast. For more information try this guide:
If you would like some ideas on what to do with smoked chicken breast try here:
Or for more ideas on dips for chicken wings recipes try here:
For more information on calculating chicken temperatures you might like to try here: