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why is MY Chicken turning black and dry

r2rworld

Newbie
13
10
Joined Mar 3, 2007
I 'm Using a propane grill and
I used a brown sugar rub and hickory/Apple WOOD and water pan?
 

salmonclubber

Master of the Pit
OTBS Member
1,286
20
Joined Jul 3, 2005
what temp are you cooking at how long did it take to get chicken done and how much wood did you use sounds like you used to much wood to smoke the chicken and cooked to long i use a coffee can full of wood and that is all when wood is burned i dont add anymore just let it cook till temp of chicken reaches 170 hope this helps
salmonclubber
 

smoked

Master of the Pit
OTBS Member
1,009
10
Joined Dec 14, 2006
yup....too much wood (smoke) and too high temp......
 

gremlin

Meat Mopper
OTBS Member
191
10
Joined May 27, 2006
All I can add is this....Maybe open up the vent.
The smoke is supossed to move over the chicken and out of the smoker.
If you have too much smoke holding in the smoker you get creosote building up and that's not good.
Let the smoke gently stroke that bird and then be on its way.
That's my 2 cents hope it helps and good smokin with ya
 

cajunsmoker

Master of the Pit
OTBS Member
1,828
14
Joined May 21, 2006
Could be the brown sugar turned black from caramalization. If so just pull the skin and the meat should be ok.
 

naplesroo

Smoke Blower
93
10
Joined Jan 13, 2007
Ditto's on the above replies. Be sure and use a temp probe in the chicken and pull off at 170. Also, try about 225 - 230 on temp. You may also want to try brining the chick first. It will help pull moisture and flavoring into the meat before you start smoking it.
Below is pic of a chicken I did not long ago and brined it. Sure was tasty.

f831dd18_vbattach11846.jpg
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
R2 -

Is it just the outside or a deep burn? If it's just the outside it could be to much smoke. If it's into the meat as well probably to much some and heat.
 

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