Help wth first chicken

Discussion in 'Poultry' started by brdshootr, Mar 11, 2010.

  1. Do you allow your chicken to come to room temp before putting it in the smoker? Or will that be pushing my luck with the "safe zone"?
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I let mine sit out a while when I am getting the smoker up to temp but other than that I don't worry about it to much. It pretty much goes from the fridge to the smoker for me. Maybe others do it different????
  3. chefrob

    chefrob Master of the Pit OTBS Member

  4. Thanks, that helps! I didn't allow my picnic roast to come to room temp. It was 34* ias measured with my digital themometer when it went in the smoke. I think that's part of the reason it took so long to reach temperature.

    Thanks again

  5. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Mine is staright on the smoker.....Dont let it sit long at all
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Always from the fridge to the smoker for me.
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I take mine out and let it sit was the smoker comes to temp then put it in. I would say it is out no more then 10 mins
  8. grizandizz

    grizandizz Meat Mopper SMF Premier Member

    Don't even play with the safety zone.
    On Sunday I took my turkey out of the brine, rinsed it and threw it on the smoker. My Maverick said it was 30 degrees in the breast.
    You can really mess up your day with poorly prepared poultry or fish!
  9. caveman

    caveman Master of the Pit SMF Premier Member

    I take it out of the Fridge & it sits long enough for me to fire up the smoker & get my temp right. Then it is on to the smoking.

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