Hi all,
Hoping you can give me some tips here. I smoked a beer can chicken in my Camp Chef Smoke Vault tonight for the first time. I was going off a recipe from a book called "Smoke and Spice" (does anyone use this book? any good?), and I followed all instructions. It told me to smoke my chicken at 200-220 degrees for 3.5 to 4 hours. I put it in at 2pm figuring I'd need to go longer than that... but the thermo still didn't read 165 in the chicken at 8pm (and the book recommended 180-185 degrees). We took it off at that point and ate it anyway, but wow, 6 + hours??? Anyway, the flavor was WONDERFUL, but the chicken was a little tough. Is there a way to make it tender/falling off the bone, and not have it take so darn long?
This is only my third time using the smoker - we did baby backs the first time, and then pork spareribs and country ribs the second time. I always seem to have to go longer than any recipes tell me to.
Any tips or advice is greatly appreciated. Yay for smoking!!!
Hoping you can give me some tips here. I smoked a beer can chicken in my Camp Chef Smoke Vault tonight for the first time. I was going off a recipe from a book called "Smoke and Spice" (does anyone use this book? any good?), and I followed all instructions. It told me to smoke my chicken at 200-220 degrees for 3.5 to 4 hours. I put it in at 2pm figuring I'd need to go longer than that... but the thermo still didn't read 165 in the chicken at 8pm (and the book recommended 180-185 degrees). We took it off at that point and ate it anyway, but wow, 6 + hours??? Anyway, the flavor was WONDERFUL, but the chicken was a little tough. Is there a way to make it tender/falling off the bone, and not have it take so darn long?
This is only my third time using the smoker - we did baby backs the first time, and then pork spareribs and country ribs the second time. I always seem to have to go longer than any recipes tell me to.
Any tips or advice is greatly appreciated. Yay for smoking!!!