- Jan 4, 2015
- 1
- 10
Hello everyone. Want to thank everyone for this great forum and the wealth of information available. It's already been a big help to me.
I just purchased my first smoker, a 22.5" WSM, and fired it up to see what it could do. The only meat I had on hand some some Chicken breasts and tenderloins. I used the "recipe" over at the Virtual Webar Bullet site. I had no problem keeping the temp between 250and275. Opened at 50 minutes to baste with BBQ sauce and recovered. The temp shot up to 325 after that, but I got it back down quickly and maintained the rest of the way. Here's the problem:
At the 65 minute mark, I check the temp with a Taylor instant read thermometer. It read only 140. Kept cooking for about 30 minutes. Same reading. Went almosto 2 hours and highest temp was 145.
Took chicken out and sliced one open. Looks done but still not readung 165.
What am I doing wrong?
I just purchased my first smoker, a 22.5" WSM, and fired it up to see what it could do. The only meat I had on hand some some Chicken breasts and tenderloins. I used the "recipe" over at the Virtual Webar Bullet site. I had no problem keeping the temp between 250and275. Opened at 50 minutes to baste with BBQ sauce and recovered. The temp shot up to 325 after that, but I got it back down quickly and maintained the rest of the way. Here's the problem:
At the 65 minute mark, I check the temp with a Taylor instant read thermometer. It read only 140. Kept cooking for about 30 minutes. Same reading. Went almosto 2 hours and highest temp was 145.
Took chicken out and sliced one open. Looks done but still not readung 165.
What am I doing wrong?
