Need advice...middle of a smoke

dan bon said:

 
hi all...i'm in the middle of a smoke with my bullet-style smoker. I'm doing ribs and chicken thighs. I had some trouble getting the smoker up to 225 while the meat was in so for the first hour or so the temp was moving up from 170 to 200 and then the next hour it was around 210-220. To be safe (i am feeding a pregnant person) I just took out the ribs, put them in foil and into the oven at 240. But i checked the chicken and after just 2 hours its done...everywhere i read online said it would take 4-5 but the internal temp (tested with my thermometer) is around 168 and i just ate one and it was perfect.

2 questions...

is it right that they got done so quickly?

what do i do with the thighs now? it's about 4 hours till dinner, I don't have a cooler, can't pop them in the oven since it's being used to finish the ribs....shoudl i keep them smoking? I don't want them to overcook. Pop them in the fridge?

Any advice would be really appreciated!

Click to expand...

dan bon said:

 
hi all...i'm in the middle of a smoke with my bullet-style smoker. I'm doing ribs and chicken thighs. I had some trouble getting the smoker up to 225 while the meat was in so for the first hour or so the temp was moving up from 170 to 200 and then the next hour it was around 210-220. To be safe (i am feeding a pregnant person) I just took out the ribs, put them in foil and into the oven at 240. But i checked the chicken and after just 2 hours its done...everywhere i read online said it would take 4-5 but the internal temp (tested with my thermometer) is around 168 and i just ate one and it was perfect.

2 questions...

is it right that they got done so quickly?

what do i do with the thighs now? it's about 4 hours till dinner, I don't have a cooler, can't pop them in the oven since it's being used to finish the ribs....shoudl i keep them smoking? I don't want them to overcook. Pop them in the fridge?

Any advice would be really appreciated!

Click to expand...

dan bon said:

 
no it's bone-in, skin on chicken thighs. i guess it's possible the heat was too high. the upper chamber (where ym thermoeter was which i calibrated today) is definitely not as hot as the middle (where my chicken was) so i maybe cooked at too high a temp...

Click to expand...