Got my new WSM assembled today and decided not to waste any time and start smoking! I got some chicken quarters and rubbed them with "billbo's world famous" found on this site. I also stole the sticky fattie threads idea and made my own fattie with provolone and spinach wrapped in bacon and rubbed also.
I Minnion method'd the smoker and after using a thermometer to see the difference in grate temp vs the lid reading i put my meat on.
HERES MY PROBLEM:
- I have two different probe thermos and have a problem with both of them that when placed in the chicken quarters i was reading temps around 120 right away (but these came out of the fridge). I tried different pieces in different places but kept getting the same result. So they have been on the smoker (cooking around 250) for about a half an hour now and the thermo is reading 144 internally. Any suggestions? Is there just too much bone in quarters or what? At the moment if it goes off early im just gonna cook it at least 3 hours if not more to be safe. Id rather dry it out than get sick.
Any help/suggestions are welcome...got excited making everything so i only got a picture of my chicken ready for smoke: