Discussion in 'Poultry' started by coloradosmoker, Oct 31, 2011.

  1. I did my 1st smoke on my masterbuilt--40 is seem to be burnt I had my temp. at 175-- I guess I had to much info on different temps. time it was about 2 1/2 hours---the skin seem to be burnt but the meat was great---but with all the feedback-----I got from------smokingmeatforums.com-------& theqjoint.com another smoking site---it seems that the chickens were not burnt----but to much smoke----Later----Ken----Colorado---Smoker

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Was there a sooty coating on the skin?  If so, that would be creosote from too much smoke, and it will taste bitter.  Did you have white billowing smoke, or a thin blue smoke rolling out of the rig?

    175* is an awfully low cook temp for poultry.  I run my poultry at 240/250*.  You want to get through the danger zone in short order to prevent food-borne illness.
  3. It was 275 not 175 after we took the skin off the chicken meat was great not bitter-----Ken
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Got any photo's?
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Man................that was a lot of smoke!

    I use a stick burner and have never had that happen. 
  6. Well--it was my 1st smoke & practice makes perfect & the meat was fine I used cherry--wood chips-----------Ken----Colorado--Smoker

  7. tailgate72

    tailgate72 Smoke Blower

    The first time I tried to grill hambugers you could break car windows with them...the first brisket I tried to smoke I could have repaved a street with and gotten millions of miles out of. The first turkey I smoked looked like a black mess. NOW, after ten million searches and LOTS of learning and a few mods and ALOT of great help from folks on here, I can turn out good brisket, great PP, BBB, chicken, some mouth water ribs.

    Your 100% right, practice makes perfect and out of the hobbies I have tried, this is the greatest one to keep practicing on. Advice from folks here and some reading and you will be turning out food that not only tastes great but looks pretty ( for lack of a better word)

    Good Luck and great smoking

  8.  Just keep hacking away at it Ken. You will get it nailed down pretty soon. As long as it

    tasted good you couldn't have been very far off. One of the neatest things about this

    hobby is eating the mistakes. Even my worst blunders didn't taste too bad. If all else

    fails you can shred something up and put bbq sauce on it and it's still edible.

     Take some pictures of your next one.

  9. Well thanks for all the info. & next I well get it right I will go

    outside to see how the meat is doing than just using my temp.

    remote that came with my Masterbuilt-40  I'll get it right next time

       well I need to go outside & snow blower going since we had about

       5" of snow & it's still snowing we cold get another 5" & more

    on Sat.  Ken----------Colorado---Smoker
  10. smokin - k

    smokin - k Meat Mopper

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