LP.gas

chris
My mother-in-law has a smoker but she can't hardly mess with charcoal anymore so she ask me to change it over to LP. gas which I did.I have the temp. up around 235* right now what I would like to know is there a need to go very much higher on the heat when most Qing is done in the 225*-230* range.I can go higher with no trouble but I just wanted to ask the expert on this before I do to much more to it.she is 75 and looking for the easy way out now. If anyone else has a commemt on this just jump in here.and let me know. Thank JOE

Joe
That temp will work fine for most low and slow, if it can be adjusted up to 265-270*
for poultry then she should be in great shape.
Jim

thank jim
I can do that with no trouble.but I thought poultry was suppose to be in the 235* to 245* range of cooking.Is the higher temp. for trying to get the skin crisp? or am I on the wrong track as usual.

Joe
It does help the skin crisp up and it's safer to cook poultry at higher temps.
You have to get the internal temp over 140*
in 4 hours or less to keep it from make'n folks sick.
Jim