A critical essay about Eric Lenneberg's Critical Period Hypothesis, which demonstrates that his idea of when this period starts or ends changed continiously, with an own study (whether it is possible to learn a foreign language without an accent after puberty) on Russian emigrants to Germany.
1 Stuff prepared sausage into 3-inch diameter fibrous casings. 2  Smoke at 140 degrees F for 1 hour, then at 180 degrees F until internal temperature reaches 160 degrees F (insert a meat thermometer in the thickest part of the sausage). 3  Remove from smokehouse and spray with hot water for 15 to 30 seconds.
Leave your chicken breasts inside the electric smoker until they reach about 160 degrees. Use a meat thermometer to check the temperature of your chicken breasts. The smoking process should take about 2 to 3 hours. The chicken breasts are done cooking when their temperatures reach about 160 degrees.After removing the cooked chicken breasts from your electric smoker, cover the breasts with a foil tent and wait for ten to fifteen minutes before you serve them.eave your chicken breasts inside the electric smoker until they reach about 160 degrees. Use a meat thermometer to check the temperature of your chicken breasts. The smoking process should take about 2 to 3 hours. The chicken breasts are done cooking when their temperatures reach about 160 degrees.