smoke,oven,grill?

Discussion in 'Poultry' started by goat4444, Mar 4, 2010.

  1. goat4444

    goat4444 Fire Starter

    I first smoked chicken quarters the other day for 2 hours seemed done where good but the middles next to the bone there was a little blood,so i was thinken use the oven for 1 hour at 225 than the smoker for 1 hour witch is about 225 and bbq sauce and grill for bout 10 minutes any ideals suggestions?
     
  2. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Sometimes frozen chicken will do that(was it frozen?)
    otherwise the goal would be to get the temp up in your smoker.
    if this is not an option finishing them in the oven is oblidged.
    First ask yourself if you just were impatiant and maybe shoulda let em go a little more but were too hungry?
     
  3. goat4444

    goat4444 Fire Starter

    yea i was a lil impaitent but i was picken at a peice on the smoker ate about half the top and it was good as hell figured better stop so i dont dry em out,they set in marinade for about an hour after they set out awhile wernt froze but the middle probly was cold think ill let em get room temp this time thanks.
     
  4. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    In my expierence, smoked chicken will most likley be pink in the middle. Use a paper towel and dab next to the bone. If it comes out red, you probably have blood and need more time in the smoker. If it comes out clear, enjoy.[​IMG]
     
  5. denver dave

    denver dave Smoking Fanatic SMF Premier Member

    The best way to determine if done is a temp probe. 165* for chicken.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now I have always done all my chicken in the smoker the whole time. Now sometimes you just have to let things take their time specially smoking and they don't call it low and SLOW for nothing. You just need to learn how to let it smoke at it's own time and it will be really good and not commode hugging good
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    lmfao... [​IMG]


    like my sig states: "if it starts in the smoker it finishes in the smoker"
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    For leg quarters I usually plan on around 3 hrs. in the smoker if my chamber temp is 225-250. But I don't pull it till the internal meat temp hits 165° - sometimes happens faster than 3 hrs., but sometimes not.

    Low, Slow, have a few beers.... and enjoy a good dinner! [​IMG]
     
  9. danielh

    danielh Meat Mopper

    Mine are never done at the 2 hour mark at 225-250. Give it another 45-60 minutes next time and they'll be great. Best bet is to check them with a thermometer. They never lie (as long as you know they're correct)...
     

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