Fellow Barbecue'rs and Smokers ...NEED HELP!

[ARCHIVED THREAD] - Fellow Barbecue'rs and Smokers ...NEED HELP!

Posted: 7/19/2008 4:17:20 PM EDT

This is the third time I have tried making beer can chicken and 4 hours later it is still only half cooked!

I put it in my charcoal smoker rather than use the gas grill. Kept temperature steady at 220-225 degrees the whole time.

What the hell am I doing wrong? The cookbook says it should be done in 1 hour!!!!

Chicken is a 5 pounder. Remote digital thermometer kept in thigh the whole time tracking temp.

I'm just about ready to give up on beer can chicken.

Posted: 7/19/2008 4:18:47 PM EDT

[#1]

IIRC....most meat in a smoker averages 45minute per pound.....

Posted: 7/19/2008 4:19:24 PM EDT

[#2]

Sounds like your temps are too low.

220 is for slow smoking food, I believe.

Posted: 7/19/2008 4:21:05 PM EDT

[#3]

I think the temp should be 300. Last time I did it it took 1.5 hours.

Posted: 7/19/2008 4:21:50 PM EDT

[#4]

I do beer can chicken at much higher heat than that and it takes about 60-70 minutes

You're not really making beercan chicken at temps that low....you're smoking it. It will be done when it's done. That's how it works.

Have a beer and enjoy the experience or turn up the heat

Posted: 7/19/2008 4:21:57 PM EDT

[#5]

I usually keep it at 300-350 in my smoker

Posted: 7/19/2008 4:28:42 PM EDT

[#6]

You need to be at 250 and figure one hour per pound, and meat need to be cool.

Posted: 7/19/2008 4:37:31 PM EDT

[#7]

Is the chicken safe to eat since it's been cooking that long?

Temps were above 200 the whole time.

Posted: 7/19/2008 4:48:33 PM EDT

[#8]

what does your thermometer say?

Posted: 7/19/2008 4:49:43 PM EDT

[#9]

the meat thermometer finally says 180

[ARCHIVED THREAD] - Fellow Barbecue'rs and Smokers ...NEED HELP!

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