Need Advice on Smoke Seepage or something else?

[scriprp]

I'm pretty sure I know what the problem is but, wanted to get some second opinons. I attempted to smoke a 3lbs. chicken yesterday. It took me nearly 8 hours! I know slow and smoke is the key, but not for one chicken! I couldn't get my temp. above 150. The highest it got was 200, and that was after I added new coals. I'm pretty sure all of the smoke I had coming out of the door didn't help matters. I have heard about wrapping the bottom of the door with a stove gasket or a fireplace gasket. Is this correct? By the way I've got a new, CG "Outlaw" off-set smoker.

 

[ericjeeper]

To make enough heat. I would start out with more coals. I burn wood in my offset instead of costly charcoal.

 

[the dude abides]

You didn't eat it did you? If so, how are you feeling today? That's waaaaay to long for chicken (or anything else really) to sit in that low of temps. You want it to hit a minimum of 165* (I shoot for about 175*) in under four hours from the time it leaves the refridgerator. It's called the 40* to 140* in under 4 hour rule. It'll keep you and your guests safe.

I don't know about your particular smoker but I like to try and get the smoker up around 300* for chicken.

Good luck on your next smoke. Hopefully someone with some experience on your cooker will come along soon.

 

[scriprp]

When I took it off the meat thermomater was around 160*. I then, put it in the oven at 300* for 30 mins, to crispen the skin. After it came out, it was around 200*. I had a few pieces last night and tasted great...feeling fine. For some reason, it would get to 200* for about 10 mins. and then it would go back down. There was smoke coming out all around the door. I've got a CG 830 with firebox. I agree, I wouldn't even come close to serving any chicken below 170*.

 

[mballi3011]

Where did you stick the probe ? If you put it in the thigh your temp should be around 165 minimum and in the breast about 180 or so. You mite just for safety I take my chicken to 170 or so in the thigh. But it doesn't take nowhere near 8 hours. I did mine in about 4 maybe alittle longer. We don't smoke by time we smoke by temp.

 

[scriprp]

I guess that's my problem. I wasn't so worried about the time, b/c I had plenty of it when I started. It was that my temp. would not get over 200*, and I had my basket full of good hot charcoal? I had the temp. gauge in the breast.