Rookie smoker

Discussion in 'Roll Call' started by harkball, Jun 14, 2011.

  1. harkball

    harkball Newbie

    I got my 1st smoker and I'm smoking as we speak. I'm doing chicken. A couple of questions, How long for chicken and how do I regulate my temperature? My smoker is a small Kingsford, 785 square inches. I cured it yesterday and trying chicken before I move to brisket and ribs. Thanks.
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

     Chicken is done when it is done.  I like to take my chicken till the breast reaches an internal temp of 170 some like higher some like lower.  You have to cook meat till its is done and forget about time.  I find that if I cook chicken at 250 it is done in about 2 hours but could be longer could be less. 
     
  3. harkball

    harkball Newbie

    Thanks ECTO, any tips on brisket and ribs?
     
  4. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member


    Look up the basic briskit sticky and 3-2-1 ribs those are great places to start.  I would personaly try a pork butt before you tackle a brisket.  It is a long smoke that would let you get your temp control down in your smoker and it is hard to mess up a pork butt.
     
  5. Do you have a good digital meat thermometer? Is it calibrated?  Did you calibrated the thermo on the smoker? These are the first things that need to be addressed. Like Ecto said. It's done when it's done. It depends on the size of the chicken. Temp of the smoker. The search box up top is an awesome tool for finding anything you need to know.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Don't forget we love Q-view!
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the

    WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

    soflaquer
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    http://www.educationbug.org/a/marinate-vs--marinade.html
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  9. harkball

    harkball Newbie

    OK, what is Q-view? I wound up cooking the chicken for about 4 hours at 200-220. It was 6 breast and a beer can chicken. I must say it turned out pretty good, wished it would have been a little more tender. Thanks for the advice. I was going to tackle a brisket next but someone told me to try a pig butt first so pig butt it will be next go around. 
     
  10. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Hey harkball

    Welcome qview is simply pictures of what you cook.  At the top of the reply box, in the au jeese Im not good at this--need some help people.  All the way to the right there is pic of a mtn .  click on that and it will supposidly let you post a pic.  I say supposidly because it doesn't always like me.  LOL  Anybpdy else wants to jump in and help a low tech man in a high tech world explain this would be a good thing

    Gary
     
  11. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     

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