I never want to do this again. Please help.

Discussion in 'Poultry' started by ms mayhem, Jul 9, 2011.

  1. ms mayhem

    ms mayhem Newbie

    I have been smoking for a few years with an ECB.  Playing with the lid and door for hours in the hot MS sun was not my idea of fun, so I figured I'd help things out a bit and buy the same model... only electric.  As you probably know, it was the same thing... only without having to keep feeding it charcoal.  I smoked 2 cut up fryers and a pork shoulder... babying it through both times.  They oth turned out wonderful.

    Based on someone's pic in another thread, I built a thermocontroller to regulate the temperature.  That coupled with a 12 pizza pan with holes drilled and sitting just above the element on screws,  II thought I'd solved my problem with temperature and wood fires.  Constant temp, no wood sitting on the element - should reduce fires... I should be good to go.

    I smoked 12 chicken breasts today.  I put water in the pan, started everything up put some wood(hickory chunks) on, after it started smoking I put the chicken on both racks.  I had the door shut and the dome lid fully down.  Approx 4 hours later, the chicken was up to temp and I went out and wast dismayed at what I found.  Chicken looked black.  I pulled it out and it smelled awful.  I pulled the skin off and the chicken looked OK but down in the meat it smelled awful too when I pulled it apart.  4 hours and 2 packages of breasts wasted.  Help.

    I know my mistakes here are numerous, so please be kind and fill in any gaps that I may have missed.

    I had a wireless thermometer hanging from the top rack and the temp set to let me know if there was a fire in the grill.  (it never went off).  The thermocontroller held the temperature in the low 220's.

    Dome lid shut.  I didn't think I needed to vent the top as smoke was coming out the gaps between the body and the lid.  I'm sure that was a problem.  But is there anything else that I may have missed.

    Any suggestions?
  2. desertlites

    desertlites Master of the Pit OTBS Member

    First mistake was not to allow escape- than letting it go 4 hrs. without checking on it.
  3. venture

    venture Smoking Guru OTBS Member

    If you are sure of your temps, there has to be something else going on.  I would definitely mod that lid with a vent of some sort.  There are many versions of that on the site.  I can't help but think your wood must have caught fire?

    Good luck and good smoking.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What they said. You have to have a way for the smoke to get out easily. It also sounds like there was a fire inside.
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Sounds like they have you covered. 

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