British BBQ Society Forums

I just tried my first smoke today on a chicken breast I cooked it for 1 hour at around 275 - 300 degrees F .(I really had trouble keeping the temperature low) When I cut it open I noticed that it was quite pink round the edges but not in the middle I've eaten it no it tasted good. Got my fingers crossed that its not going to make me ill! Lol! Anyone got any advise about the red around the edges and keeping the temp down?

I seem to remember answering this post already, the pink is just a reaction to the smoke ie smoke ring. Did a catering gig once where I spent most of my time telling people the burgers were cooked, if they were raw the red would be in the middle

I remenber you answering it as well, you beat me by a couple of minutes. Don't remember the burger bit though,,,,