On Mon, 22 Oct 2012 22:01:56 -0500, bbq > wrote:



>>>
>>> are you speaking of correct "doneness" or food safety concerns?
>>>
>>
>> Both. Poultry needs to be in that range or it is tough. Too high, it
>> is dry.
>>
>> When we roast chicken in the oven, 170 is the norm and it is very
>> juicy. We also roast it at 425. Turkey we do at 400 in the oven, 300
>> to 350 on the smoker.
>
>Why should the temp be that much different between an oven and a smoker?
>I've heard of a technique of starting it in an oven at very high heat
>(500) for 20 minutes or so, then turn down the heat to 300-325 for the
>rest of the cook. I've not tried this technique yet, so I don't know how
>well it works.
>
>BBQ

Because it is easier to get that temperature in my insulated oven in
the house that it is on a smoker outside at 40 degrees in November.