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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-26-2010, 06:28 PM
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#1 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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First Smoke in progress...
I'm just letting my chicken thighs rest while the temp holds at 205...
Lookin at some Sweet Blue out the chimney as I type...pretty dang excited. Thighs and store-bought Italian sausage links tonight. I figure about 3 hrs around 200-220... Sound right?
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04-26-2010, 06:31 PM
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#2 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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sounds like a start to a great evening and good eats.... enjoy
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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04-26-2010, 06:40 PM
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#3 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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Thanks Alan!
I also got some PBR, the lady made pasta salad and some fresh Guacamole for chips, gonna do some beans and bread too...
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Char-Griller Super Pro with SFB |
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04-26-2010, 06:52 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Sounds like you are doing it right. I would think 3 hours would work out okay. I might do a quick poke check at 2 hours, although I would be surprised it would be done by then.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-26-2010, 07:06 PM
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#5 |
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Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
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I think at least 3 hours. Looks like you got it down.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-26-2010, 07:11 PM
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#6 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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A little cooler than I normally cook at usually above 250 for chicken. Curious to see how they turn out.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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04-26-2010, 07:16 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would agree with above 250F for me, but, as long as you stay above 200F you can get it done.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-26-2010, 07:19 PM
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#8 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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I will poke check them at 2 hrs.
I would have gone higher temp, but I've heard people say that the higher temp would dry out the links... I may take it a little higher and just keep the sausage farthest from the fire since I'm cooking on the Chargriller with a SFB but no baffle or chimney mods (yet!)
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Char-Griller Super Pro with SFB |
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04-26-2010, 07:22 PM
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#9 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yep, you can use the temperature differences to your advantage.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-26-2010, 07:31 PM
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#10 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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Tryin to put up some early pics...
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Char-Griller Super Pro with SFB |
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04-26-2010, 07:43 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Great pics. I too like higher temps for chicken. Too low and the skin'll be rubbery. Kick it up a bit and it'll be nice and crispy
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Thanks for noticing |
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04-26-2010, 07:47 PM
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#12 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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What do you you think the higher temp would do to the sausage links tho Dave?
My first time ya know, so I'm just tryin to get it all good!
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Char-Griller Super Pro with SFB |
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04-26-2010, 07:50 PM
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#13 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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Btw....I need a charcoal box so bad...
I'm just dumping lump on top as it is now.
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Char-Griller Super Pro with SFB |
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04-26-2010, 08:06 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The higher the heat, the more risk you run of drying out the sausage. Now, you can one of two things and still get a higher heat on the chicken for the next cook. One is to let the cooker do it's thing with temperature change, that is to say hot on one end and cold on the other. Otherwise, you just wait until later in the cook, when the coals are lower temp and put the sausages in later. I tend to put them on a little later when the fire is really settled in.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-26-2010, 08:18 PM
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#15 |
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Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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That sounds pretty good. I just read so many different theories on times and temps for thighs and sausage that my head was spinnin...
My real goal is to do some mods to seal my cooker up and start doing brisket.
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Char-Griller Super Pro with SFB |
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