Special Considerations to Take When Preparing Poultry for Smoking or Cooking..


Special Considerations to Take When Preparing Poultry for Smoking or Cooking.

There are several precautions and special considerations to take when preparing poultry for smoking.

The following list itemizes some of the things you need to consider before lighting up the smoker.


  • Never defrost poultry at room temperature.
  • Use the refrigerator to defrost your poultry at a temperature that will not allow bacteria to grow.
  • This will take a little time and will take some planning to get everything ready at the same time.


  • If you decide to use the microwave to defrost poultry, smoke or cook the meat immediately because some of the meat may have begun to cook during the defrosting cycle.


  • There are two other ways that poultry can be properly defrosted using clean, cold water.
  • You can completely submerge your bird in an airtight package.
  • If you use this method, the water should be changed at 30-minute intervals.
  • Another method:
  • Using an airtight package, hold your bird under constantly running water.
  • Cook the bird immediately after it is completely thawed.


  • Poultry must be marinated in the refrigerator to inhibit the growth of bacteria.
  • If some of the marinating sauce is to be used to baste the bird, keep some separate for later use.
  • Do not put raw poultry in the sauce being reserved for basting.
  • Never reuse marinating sauce unless it is boiled to at least 165 degrees Fahrenheit to kill bacteria.


  • When the poultry is done smoking, put it into the refrigerator within two hours.
  • Use the smoked poultry within four days or freeze it for later use.


  • If you are using a homemade smoker, make sure it is cleaned of all chemical residues and completely sanitary.
  • A safe temperature for your hot smoker when smoking poultry is between 225 to 300 degrees Fahrenheit.


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