Chicken Temp

[prov1]

I have 2 chickens in the smoker that seem to be stuck at about 155 degrees....put in at 11:30am this morning....going on 5 hours now....seems a little strange. Chickens are about 4 pounders....any thoughts? I know that temp rules over time but just seems weird they are not heating quicker...I have them both probed in the breast.

 

[prov1]

Roasters.....maybe that is the problem? I will wait it out!

 

[travcoman45]

Lemie see here, 5 1/2 pounders, 7 1/2 hours, 4 1/2 pounders, 5 hours, those werea smokin at nigh on to 225* - 250*. So yall ain't to fer off. Every smoke is gonna be different. Just pop the top on yer favorite beverage and be patient, bout all ya can do.

Good luck and may the smoke gods smile upon yer cooker!


I've done a few roasters, nice an juicy, butn that was with a butter injection.

 

[richtee]

Well? How goes the battle?

 

[prov1]

Well...I upped the temp a little bit to about 250 degrees and that seemed to move things along....they turned out perfect. My belly is full from the birds of paradise.

http://i259.photobucket.com/albums/h...tersCookin.jpg[/IMG]

http://i259.photobucket.com/albums/h...astersDone.jpg[/IMG]

 

[prov1]

I forgot to mention that I had injected these with marinade last night, rubbed em down real good and threw them in a ziplock overnight. I then used the beer can method and stuffed the can with onion, garlic, and lemon...turned out very, very moist.....and darn good!

 

[richtee]

Wow...well done Sir! And alot of folks here consider 250° as the low side for boids... I'm in that camp.

 

[prov1]

Rich....thanks for the heads up. I think that I will try that next time around...I will let you know how it goes. Thanks again!