Possible Problem

Discussion in 'Poultry' started by danj, Dec 19, 2009.

  1. I put the 4 chickens in to smoke about an hour and a half ago the meat temp is just over 130° am i getting close on the danger zone?
  2. forluvofsmoke

    forluvofsmoke OTBS Member

    You've got another 2.5 hours~ (rule of thumb is 4 hrs), unless the birds were out at room temp for an extended period of time, and getting over 40* before the smoke started.

  3. Thank you for the response I really need to build a smoker enclosure maybe it will help keep some heat in this cold Michigan weather.
  4. forluvofsmoke

    forluvofsmoke OTBS Member

    You're welcome, Dan. Hey, as for weather protection, just blocking the wind can make a huge difference...plywood/cardboard, stacked coolers or anything else you can use.

    Good luck on the bird smoke...4 chix is a nice load for a vertical electric!

  5. It sounds to me as though you are making good time at 130 degrees 1.5 hours into the cook. I'm guessing your total time may be just under 4 hours?

    Can't wait to see em. I love smoked chicken.

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