or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Temp to start smoking
New Posts  All Forums:Forum Nav:

Temp to start smoking

post #1 of 9
Thread Starter 

I plan to smoke my first chicken this week.  Is there a process in temp selection, like stating low, or just set the temp at say 200, and let it go until done?

post #2 of 9
I don't know what kind of cooker you have, but IMO 200* is way too low for chicken. I would rather see you at 250* or closer to 300*. It will get out of the danger zone quicker and the skin will be crisper. Let it cook until an IT of 160* in the fattest part of the breast and 170* in the thigh. A really good way to smoke a chicken is to spatchcock it. Go to the search bar and enter spatchcock and you will get to all of the details. This method will give you a quicker cook and a better cook throughout.

Good luck with your chicken, Joe
post #3 of 9

You will want to cook at a higher temp than 200.  I like to smoke birds around 250.  The most important temp to be concerned with is the internal temperature of the breast meat.  For safety be sure the internal temp at the breast hits 165 before you take it off your smoker.  Try not to go much higher than that as the bird may become dry. 

 

Once you get your IT of 165 at the breast, take the bird off and cover with foil and let it sit on the counter for a good 30 minutes to redistribute the juices. 

 

Here is a link to one of my chicken smokes.  Good luck! b

http://www.smokingmeatforums.com/t/196898/bdskelly-encore-smoke-spatchcocked-hen-on-the-mini-mwsm


Edited by BDSkelly - 11/22/15 at 4:34pm
post #4 of 9
It don't look I'm too far off, Brian. That really feels good, Joe
post #5 of 9
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

I don't know what kind of cooker you have, but IMO 200* is way too low for chicken. I would rather see you at 250* or closer to 300*. It will get out of the danger zone quicker and the skin will be crisper. Let it cook until an IT of 160* in the fattest part of the breast and 170* in the thigh. A really good way to smoke a chicken is to spatchcock it. Go to the search bar and enter spatchcock and you will get to all of the details. This method will give you a quicker cook and a better cook throughout.

Good luck with your chicken, Joe


Joe, I just purchased an Masterbuilt 30" electric, thanks for the info. I'll start at 275, thanks for the help.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

You will want to cook at a higher temp than 200.  I like to smoke birds around 250.  The most impotent temp to be concerned with is the internal temperature of the breast meat.  For safety be sure the internal temp at the breast hits 165 before you take it off your smoker.  Try not to go much higher than that as the bird may become dry. 

 

Once you get your IT of 165 at the breast, take the bird off and cover with foil and let it sit on the counter for a good 30 minutes to redistribute the juices. 

 

Here is a link to one of my chicken smokes.  Good luck! b

http://www.smokingmeatforums.com/t/196898/bdskelly-encore-smoke-spatchcocked-hen-on-the-mini-mwsm


Thanks BD for the reply, I'll probably start at 275, thanks for the info. You and the other replys have been a big help.

post #7 of 9
Quote:
Originally Posted by Joe Black View Post

It don't look I'm too far off, Brian. That really feels good, Joe


LOL  Yup 275 will work too Brother Joe. 

B

post #8 of 9
post #9 of 9
Brian, Thanks for all of your help and encouragement. You are a definite asset to our site.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Temp to start smoking