Paul B
is one Smokin' Farker
Usual prep, mustard, rub, blah,blah.
UDS set up, been using for years, temp between 250 and 300°.
Chicken halves chugging along rather nicely. My experience has shown about 31/2 hours to done, 165-170°.
Two different t-stats, one stalls at 153°, the other at 167° , I trust the orange one.
I go in with the trusty orange thermogenesis, it reads 153 and 167:shock:!
Temps never moved off the above. After a nervous amount of time I removed.
Resting on kitchen counter to eat later.
What's up?? Any body experience a "stall" with Chicken?
Thanks,
Paul B
UDS set up, been using for years, temp between 250 and 300°.
Chicken halves chugging along rather nicely. My experience has shown about 31/2 hours to done, 165-170°.
Two different t-stats, one stalls at 153°, the other at 167° , I trust the orange one.
I go in with the trusty orange thermogenesis, it reads 153 and 167:shock:!
Temps never moved off the above. After a nervous amount of time I removed.
Resting on kitchen counter to eat later.
What's up?? Any body experience a "stall" with Chicken?
Thanks,
Paul B