Alright. First run. Sure I made 100 mistakes

Discussion in 'General Discussion' started by ntolerance, May 3, 2014.

  1. So I decided to smoke today. And I though to myself " what can't I screw up"?

    Beer can chicken! Seriously who screws that up.
    I will learn a lot about my smoker and how to keep the smoker at the right temps and how much wood I need and how often I need to add wood. Ect ect ect

    So I found the two small oak logs keeps me at about 160 degrees. I started with charcoal warmed the brunsfeld up and went to wood. Added my potatoes (in foil) then put two beer can chickens in.

    Ive added the damper mod and put a piece of heavy foil over the air intakes to regulate heat.

    Foods been in there since 1 pm. It's now 6pm
    Taters are still hard and I'm sure the chicken isn't done

    No problem. I have a gas grill to finish things off if needed. Hey I got 5 hours of smoke. Can't be too terrible right?
    And I learned how to regulate my smoker

    So. Advice? I'd like to eat by 730 pm


     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    160? Why? That's way too low. Crank it up to 300 for chicken.

    Never tried smoked onion. How is it? Thank you for the idea.
     
  3. 300? Crap. Really? 160 for five hours isn't enuff? :)
     
  4. What's a smoked onion like?

    I'll let you know later tonite

    I just threw it in there.
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Just a suggestion...... You really should read up on food safety and minimum internal temperatures.
     
  6. Yep. I have a thermometer and a guide
    I'll make sure I am good.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I cook chicken over 300 degrees and the taters only take 3 hours at 250.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    For chicken the final IT is supposed to be over 160. With your box at 160 how do you plan to achieve that?

    There is no benefit in cooking chicken low and slow. You are wasting time and fuel. What is the IT now?
     
  9. I kicked it up to 275 for the last hour or so.

    Internal chicken temp is 180

    Thank you for all the replies.

    Like I said I'm sure I could have done a lot better

    But we shall see the results shortly
     
  10. Chicken turned put fine. Nice smoky flavor. Not quote moist as beer can chicken usually is. Likely due to the low temps.

    Onion was good though. Nice aroma and flavor.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    As long as I don't have to toss it I call it a success. I like grilled onion a lot. I will try it smoked too.
     
    Last edited: May 3, 2014

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