Three Brave Birds

rickandtaz

Smoke Blower

Original poster

SMF Premier Member

May 26, 2008

84

10

East Coast of Florida

• Jul 19, 2008

• #1

I know every one else is doing the fattie throw down this weekend but, I'm not sure I'm ready for that so, I'm trying some thing a little simpler. This is only my second smoke on the new Lang and I don't want to ruin some nice sausage. Pork butts came out yummy last weekend, today I'm trying three beer can chickens. They went in the smoker around 7:00 this morning. Any advise on time and temp would be welcome.

 

daboys

Smoking Fanatic

OTBS Member

SMF Premier Member

Mar 30, 2008

866

11

Ft. Dodge Ia

• Jul 19, 2008

• #2

I cook my birds to 175-180 internal. I know some go less, but with chickens I don't like taking a chance. Usually takes from 4-4 1/2 hrs. Good luck with the smoke, and don't forget the q-view.

 

richtee

Epic Pitmaster

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Aug 12, 2007

10,682

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N. Oakland County, MI

• Jul 19, 2008

• #3

I been wondering the point of the can in a smoker... Seems the heat needs to be much higher and from the bottom to make the can method effective, don't it?

Anyway... Dunno about time... but you want those puppies to measure at least 165° deep in thigh/breast. I usually go 10° higher. Don't like pink in poultry.

Common wisdom on temps...keep it up there... 250°+, avoiding "rubber chicken syndrome".

 

sweethanky

Fire Starter

Jun 17, 2008

73

10

ARLINGTON tx

• Jul 19, 2008

• #4

good luck cant wait fot the q-view

 

cbucher

Meat Mopper

Jun 17, 2008

267

10

Irving Tx.

• Jul 19, 2008

• #5

I agree with Rich I don't like pink rubbery chicken.

 

rickandtaz

Smoke Blower

Original poster

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Thread starter

May 26, 2008

84

10

East Coast of Florida

• Jul 19, 2008

• #6

Thanks all! I'll let the thigh temps get up to around 170-175. I don't like taking chances with poultry either. I'm looking forward to seeing lots of fattie qview today. I'm working my way up to that, maybe in a couple weeks. Good luck to all in the throw down! Thanks again for the advise!

 

waysideranch

Master of the Pit

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Apr 17, 2008

2,495

14

Kansas

• Jul 19, 2008

• #7

Hope things are going well for you. Looks like you got it handled.

 

camocook

Meat Mopper

Apr 21, 2007

230

10

Phila. Pa.

• Jul 19, 2008

• #8

I've done several,I like to plug up the top with 1/2 of a lemon.And if you like crispy skin you might want to crank the heat up near the end of your smoke.

 

rickandtaz

Smoke Blower

Original poster

SMF Premier Member

Thread starter

May 26, 2008

84

10

East Coast of Florida

• Jul 19, 2008

• #9

This is the birds after 3 1/2 hours in the smoker. Internal temp for all three was between 175-180. I kept the smoker temp at 250-275, when I stuck a thermometer in them, juice really sqiurted out of all three so, I don't think they will be dry inside. I'll let them rest/cool a while before I debone them. Thanks again to all for the advise and good luck with those fatties!

 

richtee

Epic Pitmaster

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Aug 12, 2007

10,682

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N. Oakland County, MI

• Jul 19, 2008

• #10

Good work, folks! Yum!

 

jbchoice1

Smoking Fanatic

Dec 31, 2007

327

11

Broken Arrow, OK

• Jul 19, 2008

• #11

looks good...

 

1894

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Apr 19, 2008

950

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Near salt city NY

• Jul 19, 2008

• #12

Looks great , l

Seems that new smoker is working well

 

ronp

Gone but not forgotten. RIP

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Apr 27, 2008

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• Jul 19, 2008

• #13

Nice, you are on your way!!