Posted: 11/8/2014 2:47:13 PM EDT
| Fail. Off to the smoker thread. |
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Quoted:
Smoking whole birds at 225 keeps the meat in the danger zone for too long. I always did mine closer to 350. You will probably be fine though.  This. I've never smoked a bird at less than 325. It's not brisket or pork butt. Plus mesquite for 5 hours seems likely to oversmoke it. ETA: I guess I'm assuming that's how long you plan on smoking it. |
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Quoted:
This. I've never smoked a bird at less than 325. It's not brisket or pork butt. Plus mesquite for 5 hours seems likely to oversmoke it. Quoted:
Quoted:
Smoking whole birds at 225 keeps the meat in the danger zone for too long. I always did mine closer to 350. You will probably be fine though. This. I've never smoked a bird at less than 325. It's not brisket or pork butt. Plus mesquite for 5 hours seems likely to oversmoke it. It will only smoke for the first couple of hours. The wood chips are almost out actually. It will just cook on indirect heat for the rest of the time. I'll probably get the temp closer to 300-325 around that time. It's been around 225-250 for the first hour and a half here. |
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Quoted:
It will only smoke for the first couple of hours. The wood chips are almost out actually. It will just cook on indirect heat for the rest of the time. I'll probably get the temp closer to 300-325 around that time. It's been around 225-250 for the first hour and a half here. Quoted:
Quoted:
Quoted:
Smoking whole birds at 225 keeps the meat in the danger zone for too long. I always did mine closer to 350. You will probably be fine though. This. I've never smoked a bird at less than 325. It's not brisket or pork butt. Plus mesquite for 5 hours seems likely to oversmoke it. It will only smoke for the first couple of hours. The wood chips are almost out actually. It will just cook on indirect heat for the rest of the time. I'll probably get the temp closer to 300-325 around that time. It's been around 225-250 for the first hour and a half here. Cool. Well let us know how it turns out. |
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Explain please???? I ask because I dont know Quoted:
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Smoking whole birds at 225 keeps the meat in the danger zone for too long. I always did mine closer to 350. You will probably be fine though. I ask because I dont know Smoking at lower temps keeps the meat below 140 degrees for to long for me. It is just the density of the bird. Looks like he has it covered though. I will bet it comes out fantastic. 
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Quoted: Smoking at lower temps keeps the meat below 140 degrees for to long for me. It is just the density of the bird. Looks like he has it covered though. I will bet it comes out fantastic. Quoted: Quoted: Quoted: Smoking whole birds at 225 keeps the meat in the danger zone for too long. I always did mine closer to 350. You will probably be fine though. I ask because I dont know Smoking at lower temps keeps the meat below 140 degrees for to long for me. It is just the density of the bird. Looks like he has it covered though. I will bet it comes out fantastic. I wonder if the OP will fax me some |
Right before the flip and after.
In retrospect, I probably should have started with the breast side down. Oh well. Live and learn. I'll try it that way next time. Quoted:
I always split mine by taking out the spine and lying it flat on the grill That sounds like a good idea. I should try that. I'd also like to do the beer can chicken thing sometime. |
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