Help with my 4 hens

Discussion in 'Poultry' started by mijpa, Jul 8, 2007.

  1. mijpa

    mijpa Smoke Blower

    My hens have been in the smoker for 1:15 and the internal temp is at 154F. Everything I have read says to pull them out in about 3 to 4 hours at a internal temp of 165F.

    They have only been in the smoker for about 1hour and I'm almost at the internal temp to pull them out. There is no way these are done and I also tried another thermometer.

    Smoker has been at 220F sice the start. What am i doing wrong?
     
  2. bigal

    bigal Smoking Fanatic OTBS Member

    Nothing. You are doing nothing wrong.

    I'd take them off at 170-175, just because my kids would be eating them. Better safe than sorry.

    Did you brine them? Butterfly them? Where are you take'n the temp of the birds? If a leg pulls off very easy, then they are done.

    Don't worry, they are fine. If they are done early, fine. Don't sweat it.
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    First, welcome to SMF! Glad you found us. The only thing I can think of is the thermometer is up against a bone. [​IMG] Or maybe the chickens
    dont like thier enviroment..........[​IMG]

    Seriously, check th placement of your probe in the bird. Try the thick part of the breast or the thigh.
     
  4. oillogger

    oillogger Meat Mopper OTBS Member

    If they are already at 155F after 1 hour and 15 minutes, I would check to be sure your smoker is really at 220 and not some higher temperature and also insure as crewdawg52 suggested that the chicken thermometers were not against the bone. 165F is the new USDA safe cooked temperature for poultry but I also agree with BigAl on going a little higher just to be safe. It normally takes a longer period of time for me to smoke some drunken chicken and I have the feeling you are actually smoking them at a higher temperature that you think. Your chickens should be OK if they were cooked anywhere from 220F 375F as long as you take them out when once they reach at least 165F in the thickest part of the chickens internally.
     
  5. mijpa

    mijpa Smoke Blower

    Thanks all. I did have the TM insertes in the breast it was up against the bone, {Not sure what that does}

    I cranked the temp up on the smoker to 275 for the last 30 to 45 minutes and and tried to get the TM to hit 165 I couldn't break the 162 F mark.

    So i pulled them They came out great everyone loved them the only thing i thought I did wrong was alittle to much smoke.
     

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