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Old 04-26-2010, 06:28 PM   #1
NorCalTDS
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Default 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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Old 04-26-2010, 06:31 PM   #2
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sounds like a start to a great evening and good eats.... enjoy
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Old 04-26-2010, 06:40 PM   #3
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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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Old 04-26-2010, 06:52 PM   #4
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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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Old 04-26-2010, 07:06 PM   #5
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I think at least 3 hours. Looks like you got it down.
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Old 04-26-2010, 07:11 PM   #6
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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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Old 04-26-2010, 07:16 PM   #7
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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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Old 04-26-2010, 07:19 PM   #8
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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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Old 04-26-2010, 07:22 PM   #9
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Yep, you can use the temperature differences to your advantage.
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Old 04-26-2010, 07:31 PM   #10
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Tryin to put up some early pics...
Attached Images
File Type: jpg IMG00197-20100426-1630.jpg (58.8 KB, 135 views)
File Type: jpg IMG00198-20100426-1635.jpg (70.8 KB, 131 views)
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Old 04-26-2010, 07:43 PM   #11
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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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Old 04-26-2010, 07:47 PM   #12
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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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Old 04-26-2010, 07:50 PM   #13
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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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Old 04-26-2010, 08:06 PM   #14
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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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Old 04-26-2010, 08:18 PM   #15
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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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