New Master built 40" electric...help please

[lily1964]

Today is my first try at smoking anything. Want to do a smoked turkey for Thanksgiving so thought a couple tests should help the big day. No stress, Bob Evans will be open if I fail.

So today I want to do a whole chicken and smoked scalloped potatoes. My question...where do I put the container of potatoes, above or below the chicken? I think the chicken will be in an hour or two before I put in the potatoes. Any help is appreciated. Thanks!

 

[mike5051]

Welcome to the forum.  I don't have an electric, but I don't think they get much above 275.  I would put the potatoes above the chicken, for the highest temp in your smoker.  Glad to have you with us.

Mike

 

[brew14me]

Temp is going to vary within your smoker depending on how you load it and how much you put in it. The hottest spot is typically right above the heating element.

That being said, when it comes to whether to put something under the meat or over depends on what you want to accomplish. Keep in mind that you will get fat coming off the meat along with flavors. Therefore if I'm doing something like baked beans I'll usually put them under the meat at some point. Otherwise I will put above. Very rarely will I put any vegetables under poultry. Beef and pork quite often.

Either way it comes down to fat/grease factor. A little can be good but a lot can be bad. Depends on your tastes. Just because it's an electric smoker doesn't mean you can't move things around during the cooking. All part of the learning curve for your smoke.

Good luck and enjoy.

 

[SmokinAl]

I might add that potato's take forever to cook in a smoker.

I would put them in the same time as the chicken & since they are scalloped I would put them above the chicken.

I don't think the chicken drippings will add a good flavor to scalloped potato's.

But that is just me.

Al

 

[beercandan]

Put foil on the bottom tray as it helps with cleanup or put foil tray to catch the dripping. Make sure you season it also. I like to spray my chicken with apple juice while it's smoking

 

[marctrees]

Are you starting w raw fresh potatos?

ABSOLUTELY pre heat them, and put in same time as chicken.

NO way later.

AND, be ready to finish in oven ready to cook at like 425  if still not totally tender, while chick rests loose covered w towel or whatever.

Again, if raw taters, don't be surprised if they are not done.

I would NOT expect them to be, unless par cooked before smoker.

In my opinion, just mine, others have more experience, but I would put them under the chicken, and take off excess grease if you feel, before stirring if you do, when its done.   Marc

 

[marctrees]

Also, unless you are smoking like at 225,, at 2 hours, the chicken will be basically done when you were just thinking of putting in the taters.

Pull at breast 165, deep thigh 170, and rest. 

Basically, chicken cooking temp hotter the better, within reason.

Elders, please correct me if I am wrong.       Marc

 

[marctrees]

Lilly - You DID or will pre season the smoker before putting in any food I hope.   

Purpose is to burn off any stink crap inside from manufacturing.     Marc

 

[tjdcorona]

Ive smoked a lot of chickens - at I will always cook them from now on at 250, 225 is just too long, rubbery skin and inconsistent results. The last two have been at 250 till IT hit 145, then 275 to bring it home - and that also helps crisp up the skin. 3 for 3 so far, and I will never go back.

 

[mike5051]

 
Ive smoked a lot of chickens - at I will always cook them from now on at 250, 225 is just too long, rubbery skin and inconsistent results. The last two have been at 250 till IT hit 145, then 275 to bring it home - and that also helps crisp up the skin. 3 for 3 so far, and I will never go back.

I'm with you for chicken!  I'll cook em 275 -300, till the IT hits 165.  I'm doing this with my turkey for TG also.  I also use less smoke wood, poultry absorbs smoke.

Mike

 

[tjdcorona]

My AMPNS uses one row for every 2 hrs - so for chicken and fish I only put in about half a row