Re: smoking chickens ??Gunslinger,
This is how Dutch suggested I do the chickens. I smoked some boneless skinless chicken breasts the other evening at 300-350 for 1 hour and they turned out good. Please see the thread that Dutch sent me below:
To: Smokin Stang
Posted: Sat Jan 06, 2007 12:46 pm
Subject: Re: Cooking Times and Temperature
Dave, my wife got a giggle about you wanting to know from the Master. She left the room really laughing and making a comment about me being a master pain in the butt at times But anyhoo, I pasted you questions below and gave you my answer in red.
If I remember correctly, you said to cook chickens at 300-350 for roughly 1 hr chicken breasts and 1 1/2 hours for a whole chicken taking the internal temperature to 162-165?
Yes, by cooking chickens at 300-350* will give you a crisper skin.
When smoking pork chops or a whole pork loin you want to slow smoke them at roughly 225 until the temperature is roughly 160?
There is new info out that states that you can now cointernal and be ok pork to 145* safe. Most folks are in a mindset that pork that is slightly pink in the center is not fully cooked. Cooking pork to 160* internal will still yield a somewhat moist product. For chops and loins you can bump the chamber temps to 300*. Pork butts and shoulder still need the low and slow of 225* to break down the connective tissue
Pork or beef ribs cook slowly roughly at 225 for 5-6 hours until the temp reaches 172 or so?
On ribs-pork or beef-I cook by sight and touch-I don't cook them to an internal cause there isn't a lot of meat to insert a probe into. If I grab the plate of ribs in the center with a pair of tongs and lift them off the rack and the meat begins to tear, then for me they are done. Most folks like their rib meat to fall off the bone. I prefer my rib meat to cling to the bone but will come off the bone with a slight tug. If you use this method instead of the 3-2-1 method-begin checking the ribs after 4 hours.
Dutch (aka Earl D-)
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