[fieldgrade]

So put me some knowledge here. How long and at what temp?

I just assembled an electric smoker for my disabled nephew and going to help him smoke chicken tonight. The smoker is shaped like a small refrigerator with 4 metal racks like a stove. We're going to cook drumsticks, maybe some thighs, no breasts. Probably 16-20 pieces total. Will probably skin them to keep all the family oldsters happy, plus to minimize all the grease dripping. We'll use apple wood chips since that's what we have. We'll do a rub of his choice since cooking is the only thing he loves to do (wheelchair-bound and only use of one arm)

The smoker goes to 275 degrees. Not supposed to open during cooking to prevent flare-ups so I don't know how to check what I'm cooking.

Gotta go cut the grass. I hope somebody here will put me on the path to smoking nirvana when I get back.

Thanks!

 

[Nuts-n-Hand]

250-275 degrees for about two hours should do it. Get a meat thermometer and check the temperature after an hour and then every 30 minutes until you reach 165 degrees.

 

[JasonR]

165 is probably too high while still on the heat IMO... I aim for 155 as the bird will finish its rise to 160-165 on the counter during its 20min rest under foil.

 

[fieldgrade]

Thanks guys! I forgot to mention that it has an integral meat thermometer, so maybe a compromise, say 160? This will be the maiden voyage, besides having seasoned it for three hours after I built it. Maybe we won't ruin the birds.

 

[MarkG]

Get a thermometer that you trust or see if you can somehow check the integral one. I bored a hole in the the side of my El cheapo Brinkmann and ran the probe through that into the meat I'm cooking.

 

[K.Lee]

Get a thermometer that you trust or see if you can somehow check the integral one. I bored a hole in the the side of my El cheapo Brinkmann and ran the probe through that into the meat I'm cooking.

+1 a good thermometer is a valuable tool.

 

[fieldgrade]

Get a thermometer that you trust or see if you can somehow check the integral one. I bored a hole in the the side of my El cheapo Brinkmann and ran the probe through that into the meat I'm cooking.

Good news is that this smoker has a thermometer that's linked to the electronic control panel that measures cook time, smoker temp, and meat temp. This could very possibly be idiot proof.

The smoker manual say to NOT open the smoker when it is underway with food to prevent flare-ups. I think I'm going to skin the thighs, but leave the legs w/ skin on.

EDIT- And I don't have one that I use regularly so I will have to trust the one with the smoker.

 

[diablos30]

i can help with the eating part

 

[JasonR]

Ultimately your cook temperature depends on your feelings on food safety and the quality of your source of meat and comfort.

I do all sorts of things that the FDA/USDA/NSA/NASA/EPA would frown on...

I let my meat rise to room temp on my counter before cooking..
I take them off direct heat before hitting done temperature.
My grill is incapable of cooking beef past rare.
Etc.

All you can do is experiment. Pull it at 160 this time if that is your comfort level. Make some notes. If it was a bit dry, then pull it at 155 next time. But ALWAYS let it rest on the counter before cutting it after cooking.

Ultimately, a chicken is done when the juices run clear, even if the temperature hasn't reached 165. . If you have room in the smoker, cook 3. Pull them at 155, 160, 165 and see it it matters.

But please report back.

 

[fieldgrade]

Well...

It was a science experiment, as might be expected with new gear. The smoker cooked MUCH faster at MUCH lower temperature than expected.

BUT... I had some of the best black eyed peas I ever ate, then there was my wife's deviled eggs, fried squash and onions.

I drank an inordinate amount of the best cheap scotch available since 4PM when this exercise started.

I got to watch my 82 year old mother-in-law dance with my bro-in-law in the kitchen.

Best of all, my nephew, stuck in a wheelchair for life helped me cook, and we had a blast.

We're cooking big fish next. Ideas welcome!

 

[1911gobang]

Well...

It was a science experiment, as might be expected with new gear. The smoker cooked MUCH faster at MUCH lower temperature than expected.

BUT... I had some of the best black eyed peas I ever ate, then there was my wife's deviled eggs, fried squash and onions.

I drank an inordinate amount of the best cheap scotch available since 4PM when this exercise started.

I got to watch my 82 year old mother-in-law dance with my bro-in-law in the kitchen.

Best of all, my nephew, stuck in a wheelchair for life helped me cook, and we had a blast.

We're cooking big fish next. Ideas welcome!

Sounds like it was a huge success....

Sent from my DROID RAZR HD using Tapatalk 2

 

[turkeydance]

big fish?
my idea: cook outside.

 

[tracker]

Don't forget to brine the bird will make it very tender.i like the slaughterhouse brine,you can make it by adding half cup kosher salt half cup dark brown sugar 2tsp each of garlic powder onion powder Cajun spice-and celery seed to a gallon and half of water let it soak in mixture in fridge over night or at least an hour per pound.

 

[tracker]

Check out Jeff Phillips smoking forum lots of info;cheers