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Need advice...middle of a smoke

post #1 of 6
Thread Starter 

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!

post #2 of 6
Quote:
Originally Posted by dan bon View Post
 

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!

 

Quote:
Originally Posted by dan bon View Post
 

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!

Is it whole chicken? I would put it in foil and leave it go for a bit then put it back in. I done chicken till it was about 180 and it was fine. Just my 2 cents

post #3 of 6
Just wrap them in foil and then a towel and put them on the counter. You can reheat just before serving if necessary. They'll be fine. As for the timing, I'd say your temps were higher than you thought, probably in the 250-275 range.
post #4 of 6
Thread Starter 

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...

post #5 of 6

Donbon , eat it until the Ribs get done . . . snack :cool:

post #6 of 6
Quote:
Originally Posted by dan bon View Post
 

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...

 

Don't know who is saying 4-5 hours for chicken but they are full of it!  Your thighs were right on time!

 

Scott

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