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Alright. First run. Sure I made 100 mistakes

post #1 of 11
Thread Starter 
So I decided to smoke today. And I though to myself " what can't I screw up"?

Beer can chicken! Seriously who screws that up.
I will learn a lot about my smoker and how to keep the smoker at the right temps and how much wood I need and how often I need to add wood. Ect ect ect

So I found the two small oak logs keeps me at about 160 degrees. I started with charcoal warmed the brunsfeld up and went to wood. Added my potatoes (in foil) then put two beer can chickens in.

Ive added the damper mod and put a piece of heavy foil over the air intakes to regulate heat.

Foods been in there since 1 pm. It's now 6pm
Taters are still hard and I'm sure the chicken isn't done

No problem. I have a gas grill to finish things off if needed. Hey I got 5 hours of smoke. Can't be too terrible right?
And I learned how to regulate my smoker

So. Advice? I'd like to eat by 730 pm






post #2 of 11
160? Why? That's way too low. Crank it up to 300 for chicken.

Never tried smoked onion. How is it? Thank you for the idea.
post #3 of 11
Thread Starter 
300? Crap. Really? 160 for five hours isn't enuff? :)
post #4 of 11
Thread Starter 
What's a smoked onion like?

I'll let you know later tonite

I just threw it in there.
post #5 of 11

Just a suggestion...... You really should read up on food safety and minimum internal temperatures.

post #6 of 11
Thread Starter 
Quote:
Originally Posted by JP61 View Post

Just a suggestion...... You really should read up on food safety and minimum internal temperatures.

Yep. I have a thermometer and a guide
I'll make sure I am good.
post #7 of 11

I cook chicken over 300 degrees and the taters only take 3 hours at 250.

post #8 of 11
Quote:
Originally Posted by NTOLERANCE View Post

300? Crap. Really? 160 for five hours isn't enuff? :)
For chicken the final IT is supposed to be over 160. With your box at 160 how do you plan to achieve that?

There is no benefit in cooking chicken low and slow. You are wasting time and fuel. What is the IT now?
post #9 of 11
Thread Starter 
I kicked it up to 275 for the last hour or so.

Internal chicken temp is 180

Thank you for all the replies.

Like I said I'm sure I could have done a lot better

But we shall see the results shortly
post #10 of 11
Thread Starter 
Chicken turned put fine. Nice smoky flavor. Not quote moist as beer can chicken usually is. Likely due to the low temps.

Onion was good though. Nice aroma and flavor.
post #11 of 11
As long as I don't have to toss it I call it a success. I like grilled onion a lot. I will try it smoked too.
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