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Two Whole Birds In A Master Built 7 in 1, Side by Side or Stacked?

post #1 of 15
Thread Starter 

I am not a seasoned smoker, heh!.

I've had this 7 in 1 Stainless Steel smoker since the release and have rarely used it. We got it from the MasterBuilt race team folks at an Atlanta Race WAY back. 

 

I have smoked smaller birds on the top rack before that came out great. These birds are a little larger and will fit side by side on the top rack but with not much room to spare.

I am curious about how they would cook if one was on the lower and the other on the upper rack.

Which one would you put your temp probe in? How uneven if so would they cook?

 

The twins are in the brine as we speak.

 

Thanks!

 

 

 

post #2 of 15

This is why most of us have put multiple therms in our smokers to find out the difference between the racks. Front to back & side to side. Since you didn't do that I would assume there is probably a 15 to 20 degree difference between the 2 racks. In my WSM the top rack is hotter by 20 degrees. Can you switch the birds half way through. If not you should put your probe in the top bird, take it off when done & probe the bottom bird.

 

Good luck

 

Al

post #3 of 15
Thread Starter 

Thanks, I decided to do them both up top. I'll rotate them 1/2 way through, maybe stand them up @45°F towards each other.I'm looking at an 8hr smoke ready for the Super Bowl kickoff.

post #4 of 15
Quote:
Originally Posted by gapi View Post

Thanks, I decided to do them both up top. I'll rotate them 1/2 way through, maybe stand them up @45°F towards each other.I'm looking at an 8hr smoke ready for the Super Bowl kickoff.
I would make sure you get out of the danger zone with the poultry. I've never cooked a bird or pieces for that long but I do know you should get the birds over 140 within 4 hours. What temp are you cooking at?
post #5 of 15
Thread Starter 

Thanks for sticking with me, I am really green at this. Here is the status as a few minutes ago.

I do realize the thermometer I added to the grill is below and possibly reading lower then where the birds are. You think?

 

It looks ;like I am wrong about the 8hr smoke. Stay with me?

 

 

post #6 of 15
Quote:
Originally Posted by gapi View Post

Thanks for sticking with me, I am really green at this. Here is the status as a few minutes ago.
I do realize the thermometer I added to the grill is below and possibly reading lower then where the birds are. You think?

It looks ;like I am wrong about the 8hr smoke. Stay with me?





Yes you will be done before 8 hours. Is your smoker a needle valve setting for temperature? How long has it been on? The 200 reading on the smoker seems low if it's at 113 in the bird already.
post #7 of 15
Thread Starter 

From my buddies that have the same smoker, the needle thermometer on the lid never gets past the "A" in warm for their cooks.

As I type its been on for 124 minutes and the breast is @130°F.

 

My guess the temps are 225 -250°F around the birds above the dial I installed? It is an accurate thermometer.

 

Thanks.

post #8 of 15
Thread Starter 

Should I add another foil pouch of chips?

post #9 of 15
Thread Starter 
I guess I'm looking good 141 degrees in 200 minutes.
Tell me about the danger zone you spoke of?
post #10 of 15

Your in good shape. The danger zone is when the IT is between 40-140, bacteria grow very rapidly. Basically you should not be in that zone for more than 4 hours. 200 minutes is 3 hrs. 20 min, and you are at 141, so all is good.

 

Al

post #11 of 15
Thread Starter 

Going in for the kill, its like it knows on its own I want the skin crisped.

The weather was 33°F when I started and its now 56°F and the cooking temps have risen.

Going to pull them off @170°F and wrap with foil till just before kickoff. Good?

 

 

post #12 of 15
Quote:
Originally Posted by gapi View Post

Should I add another foil pouch of chips?
I don't know how much more smoke you will get into the bird. You should have good flavor already from the 3 plus hours of it.
post #13 of 15
Thread Starter 

Done! Thanks.

post #14 of 15
Quote:
Originally Posted by gapi View Post

Done! Thanks.
Looks great! Like the color. I'm sure the juices will flow right out! Did u smoke the giblets also? Those are usually gone before I head inside with the whole bird 😉

Good work!
post #15 of 15
Thread Starter 

Thanks Guys,

 

Just watched my pick the Bronco's with the Super Bowl. And the birds came out fantastic. Your help kept me confident during the cook.

I used THIS Recipe.

Note the Color You liked.

I cut back on the Cyan just a tiny bit in the rub recipe and the brine term was 16 hours. We had potato salad and grilled asparagus sides.

 

Whats next. What does a smoker like mine do especially well?

 

Thanks Again   

 

 

 

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