Does this sound right?

N

nonthink

Guest
Ok, so I put on 2 chickens which have been Spatchcocked at 12:15. it’s now 2:40 and my internal temp is already150. 165 is what I’m shooting for. Does this sound right. And my smoke chamber temp has be an average of 200. Any chicken pros. call my cell @ 1(631)897-9364. For some reason I trust you guys w/ my phone number.:-D
 
I think you're OK especially since it's spatchcocked... Remember as the internal temp of the meat gets closer to the chamber temp it will take proportionately longer to increase that remaining 15 degrees. Just make sure the juices are running clear before eating.
 
So the chickens took 3 hrs. the juices are clear and it’s too early to for diner. They’re currently in the oven on warm. I think I’m gonna cut ‘em up stick them in the frig. And nuke ‘em later. I haven’t even got the corn on the grill yet. I’ve always been bad w/ timing multiple dishes for a meal. Something is always done well before the rest,.
 
Sounds a pity to nuke them later... but the timing sounds fine. I tend to do chicken at higher temps... 200 is low enough I worry about being in the bad zone for too long.
 
I couldn't seem to get it over 200. 220 if I turned the intake into the light wind when there was some. Well we ate and it was really good for my 1st time. Porn to come.
 
Nice work! I second the higher temp approach. If all I'm doin' is poultry, then I crank up the heat!
 
Another vote for higher cooking temp for poultry. I usually cook birds at 275.

As for your trouble in getting temps up, I'm guessing you haven't gotten your firegrate raised yet. When you get that done, you'll have a much easier time of things. Somewhere around halfway between the factory position and the opening to the smokebox should do fine.

Congrats on a tasty first cook!!
 
i agree with the others on the temp. if i'am only cooking chicken i crank the heat up.

just my two cent's
 
The foil and cooler mod works well when the meat is close to done. I butchered up a turkey the other weekend and smoked it. When it was about 165, I foiled up each piece and stuck it all in a newspaper lined cooler. Once the rest of the food was done, about an hour and a half later, we pulled the turkey and it was still piping hot and perfectly done. Much better than nuking it.
 
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