• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Greetings From a Newbie in Southern Illinois...

Did I allow the temperature of my chicken to get to high?

  • Yes

    Votes: 0 0.0%
  • No

    Votes: 0 0.0%

  • Total voters
    0
  • Poll closed .

bigheadz

Newbie
8
10
Joined Mar 29, 2011
Good day all.  I have been lurking and reading this forum for the last several months.  What a great community and an invaluable information source.  I am totally new to smoking.  I just got the smoker put together I got for christmas and tried out some chicken this weekend.  All and all it turned out good with only a few learning points.  The equipment I use is as follows - Grill Pro Propane

Smoker, Weber Charcoal Kettle Grill,  Charbroil Propane Grill.



Chicken Legs that were Brined in the Slaughter House Brine for 4 hours.  Then seasoned 4 different ways for 24 hours, including 1 bag in Italian dressing.  1 bag in McCormicks Poultry Rub, 1 bag  Uncle Joes Rub (local) and 1 Season Salt



The begining of the smoke.  I used Apple Wood Chips and tried to maintain a 300 degree temperature



I almost forgot with about an hour left of the smoke I thru on some Brats that had soaked in a Pale Ale for 4 hours and some garlic portabella mushrooms





The completed mushrooms - really didn't have much of a smoky flavor to them.  I think I would have been better off putting them earlier when the smoke was really rolling, before it died down a little - Good Stuff though!



The brats were the same way, they didn't pick up much of the smoky flavor I was looking for and could have stood to stay on a little longer or be placed a little lower in the Smoker to give them a little more crisp snap.  The full flavor pale ale really came thru though - this was a cold 4 hour soak - no boiling here!



The chicken ready to come off the smoker.  Total time 2:40 minitues.  As you notice I have it probed in one of the bigger pieces towards the top of the smoker.  I have read the chicken is done between 167-180 degrees.  I was wanting to make sure these were done as it was my first attempt at this, once it reached 174 degrees I decided to pull them out as the time was getting longer than I had anticipated.  When I done this I also probed a piece towards the bottom of the smoker and it hit at 187 degrees.  It was a little more rubbery and not as tender as I would have liked but all and all pretty good, and a nice flavor.  I guess my favorite would have had to have been the one with the "Uncle Joes" rub on it.



Plated up with some garlic mashed potatoes on the side!

 

scarbelly

Epic Pitmaster
OTBS Member
14,319
71
Joined Jul 26, 2009
I pull my chicken at 168 and let the carryover cooking handle the rest.
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,437
6,169
Joined Jun 22, 2009
I agree, I think you should have pulled it off a little sooner. You can always put it back on if it's not done.
 

fife

Master of the Pit
1,010
12
Joined Mar 14, 2011
Looks very good and
To the site you will find alot of great info.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,987
61
Joined Oct 17, 2009
I voted no. Here's the reason why. With just a few posts I wonder if you know how to make sure if your therms are calibrated. The one mounted on the door is most likely not-accurate. Your digital is most likely accurate but I would check it out now and on a regular basis if you smoke alot. Looks like you made sure it was on the safe side and all looks great. Keep it up and share the wealth. ;)

 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.