New to smoking

Discussion in 'Roll Call' started by lincoln, Jan 17, 2016.

  1. lincoln

    lincoln Newbie

    My wife gave me a Masterbuilt Sportsman Elite 30" smoker for Christmas, it's propane and I'm really excited to start smoking. I don't have an electronic thermometer yet. My question is I'm looking at smoking a 4 lb. pork shoulder and then some boneless chicken breast, it's going to be some what cold in Kansas City, should I adjust times to compensate for the low temperatures and what is a good cook time for 10 chicken breasts? Thank you
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Hey Lincoln,  welcome to the site and congratulations on getting your new smoker.

    It is going to be tough to guesstimate cooking time for your shoulder and chicken without being certain of your smoke chamber temperatures and even if I know that I would not try to cook by time on either of those items.

    You can get some help if you just have an old style oven thermometer, and you could probe test the shoulder for done-ness,  (I would guess at 1 1/2 to 2 hours per pound at 225* to 235* smoke chamber temp.

    The chicken breast are very sensitive to internal temp, (They want to finish at 165* IT at the highest,  {The temp will rise while resting after removal from the smoker).

    You can check the breast's the old fashioned way by sticking them and looking for clear liquid coming out, but I find it tough to really nail breast's without the aid of a good instant read probe thermometer,  (But I am not the most talented cook I've ever met).  [​IMG]

    Best luck.
     
  3. lincoln

    lincoln Newbie

    Thank you I appreciate the response
     
  4. one eyed jack

    one eyed jack Master of the Pit

    Your welcome.  [​IMG]
     
  5. smokinal

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

    Welcome to the forum, Lincoln. Glad to have you with us!

    Al
     
  6. lincoln

    lincoln Newbie

    I'm having a lot of problems with flare ups from the wood.... I've soaked it and it still ended up flaring.... I'm now using and improvised tin foil wrap with wood in it, any other ideas?
     
  7. [​IMG]   Good afternoon and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

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