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In Reply to: Whole chicken posted by Big Willie on June 14, 2013 at 17:58:05:
Personally, I would find a different wood to smoke with. Peach or apple are the first that come to mind. The reasoning is that cherry can impart a pinkish color to your meat....especially chicken. I know as well as you that it would be cooked thoroughly and would be above safe temps. However, judges have been known to get the jitters about any chicken that has any red or pink in the meat.
Just passing along some info from a previous cherry wood/chicken turn-in. Best of luck.
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