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Digital thermometer

post #1 of 13
Thread Starter 

I was smoking some chicken and checking digital thermometer the chicken legs read 170 so I took them out and left the thighs on but could never get them to read higher than 160 so finally took them off. Is this normal or was I doing something wrong. BTW the chicken was great . 

post #2 of 13

What temp were you running the smoker?

Check your thermos, something don't seem right.

if you pull at 160 and foil (wrap in towel) you should get up to 165 (carry over heat), if you were smoking at 200 or above.

post #3 of 13

Check your therm in boiling water & see if it reads 212-213.

post #4 of 13

With Thighs and Drumsticks, don't worry bout pulling them off right at 165, you can keep these guys on the smoker for a good amount of time with no worries, breast's are a different story.

Figured I Would add this info as well.

post #5 of 13
Thread Starter 

No I didn't wrap it in foil , just took it off the grill into a aluminum pan...so do you wrap it with alum?

post #6 of 13
Thread Starter 

thats a good idea, Ill let you know what it reads...

post #7 of 13
Quote:
Originally Posted by roachcoach View Post

No I didn't wrap it in foil , just took it off the grill into a aluminum pan...so do you wrap it with alum?



well, you can while waiting for something else to finish. Not mandatory for good results. I've often timed chicken legs to be done right around the time I wanna eat. When they hit close to done temps I start the sides, usually something quick & simple, and plate everything up. To me, chicken legs really don't need a rest period.

 

post #8 of 13
Quote:
Originally Posted by roachcoach View Post

No I didn't wrap it in foil , just took it off the grill into a aluminum pan...so do you wrap it with alum?



Sorry for the confusion.

I was suggesting wrapping as an option if pulled earlier than 165°

I will wrap whole birds in fol then towels for up to an hour.

Drumsticks and thighs I just throw on at 225 - 250 for  at least 2 hours, usually 3 hours and sometimes longer when using a sauce.

I have a link in my signature BUT for some odd reason, my links are dead.

 

Here's a post to my Drumsticks

Buffalo Drumsticks

post #9 of 13

Just read my post again and wanted to clarify

Drumsticks and thighs I just throw on at 225 - 250 for  at least 2 hours, usually 3 hours and sometimes longer when using a sauce.

Anything after 2 hours and they start to get very tender, most of the fat starts rendering out and they will start to fall apart more easily, the longer you cook them, just thought I would point that out.

Some like the meat so tender it falls off the bone, others like to have an intact piece to take a bite out of.

But my point is still the same, Drumsticks and Thighs are pretty forgiving, so don't sweat overcooking them.

post #10 of 13

As Al said, I would check all your therms.  Be sure to allow for variations from 212 if you are at high altitude.

 

I know chix is safe at 165, and I shoot for that on breasts as they dry out quickly.  For thighs I like the texture better in the 175 range.

 

Good luck and good smoking.

post #11 of 13
Thread Starter 

I checked therms with boiling water and read 212-213

post #12 of 13

I would check your therm, something sounds off. I like to have a few around to double check. 

post #13 of 13

Did that include both the pit probe and the meat probe reading at 212?

 

If your pit is running at correct temps, there is no reason those thighs should not come up to temp. That is if you remember that the thighs will take longer than the drumsticks?

 

Something is out of whack here.

 

Keep at it, you will get it figured out.

 

Good luck and good smoking.

 

 

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