If smoking a chicken at 275 degrease, when should I place med. pots in for a crispy skin?
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I never got good potatos in my CS. It's too humid and potatoes need a drier environment to come out fluffy. The ones we did came out with a "smoked" color and we didn't like.
275 is low, will take at least an hour and a half.
275 is low, will take at least an hour and a half.
Just as I thought. Normaly bake at 400 for one hour. Thank you for the reply.
Good Smokin to you.
Good Smokin to you.
But you can't get 400 in a CS smoker, you can try lower temps, buts they come out "funky" looking. The potato isn't white inside.
Mrs. Smokin' will let me do them on the Pellet Grill, but I do those at 375 to 400.
Mrs. Smokin' will let me do them on the Pellet Grill, but I do those at 375 to 400.
Thats right. I should have been more explicit. I'll use my mini oven for the pot's as usual. At 400, can you imagin the crispy skin on the chicken. Crunch for sure. Looking at my log, I see that I have been smoking my poultry at 225 with good results. Thinking 275 will give same results in much shorter time. Comments?
Thanks for keeping an eye on me though.
Mr.T
Thanks for keeping an eye on me though.
Mr.T
Tell me if I'm wrong...but I 'think' you're saying that you know how long it takes to bake potatoes in your regular oven at 400 degrees, (per you, one hour) and you really want to know when to put your chicken in the smoker at 275 degrees, to get done at the same time as your potatoes?
If so, then you are 1) correct in your assumption that the chcken will be 'done' faster at 275 degrees that at 225, and 2) it's a bit hard to say how much faster. Whole chickens, young chickens vs older (frier/broiler/etc.) and if you're doing parts is the chicken quartered, 'eighthed,' halved, spatchcocked, etc. But, yes...faster.
To that point, "I" like CS chicken cooked at a higher temperature anyway. "I" don't think there's enough fat in the flesh to support a super long cook. "I" brine chicken before I smoke it (the breasts for sure...seems to not make a big difference in the thighs/legs other than to match the degree of saltiness in the breasts) "I" use less wood than others since chicken seems to take in smoke easily and therefore a long smoke is unnecessary. "I" tend to take the chicken out early and crisp the skin on a fire (grill) and finish off the cooking, so my chicken may well be out of the CS in as little as half an hour.
"I" also have gone to microwaving potato bakers for 10 minutes and then the oven for 20 at 400 degrees to dry them and crisp/thicken the skin.
This is probably more than you wanted to know, and maybe not even what you asked...but hope it helps. BTW, I have no idea where Trout Creek, Montana is, but just from it's name, it must be the most beautiful place on earth!
If so, then you are 1) correct in your assumption that the chcken will be 'done' faster at 275 degrees that at 225, and 2) it's a bit hard to say how much faster. Whole chickens, young chickens vs older (frier/broiler/etc.) and if you're doing parts is the chicken quartered, 'eighthed,' halved, spatchcocked, etc. But, yes...faster.
To that point, "I" like CS chicken cooked at a higher temperature anyway. "I" don't think there's enough fat in the flesh to support a super long cook. "I" brine chicken before I smoke it (the breasts for sure...seems to not make a big difference in the thighs/legs other than to match the degree of saltiness in the breasts) "I" use less wood than others since chicken seems to take in smoke easily and therefore a long smoke is unnecessary. "I" tend to take the chicken out early and crisp the skin on a fire (grill) and finish off the cooking, so my chicken may well be out of the CS in as little as half an hour.
"I" also have gone to microwaving potato bakers for 10 minutes and then the oven for 20 at 400 degrees to dry them and crisp/thicken the skin.
This is probably more than you wanted to know, and maybe not even what you asked...but hope it helps. BTW, I have no idea where Trout Creek, Montana is, but just from it's name, it must be the most beautiful place on earth!
You likely not get crispy chicken in a CS at 275. The CS is a VERY humid environment. You'll need to dump some moisture and because you'll need to dump some moisture, you'll extend the cooking time.
Cook like you would, but monitor the internal temp of the chicken and pull at 160/165 in the white meat.
If you still want to cook potatoes, then put them above the Chicken and start with the chicken, you can always pull them early and hold if done.
Sorry for the confusion, just didn't understand the question until you clarified.
Cook like you would, but monitor the internal temp of the chicken and pull at 160/165 in the white meat.
If you still want to cook potatoes, then put them above the Chicken and start with the chicken, you can always pull them early and hold if done.
Sorry for the confusion, just didn't understand the question until you clarified.
Thanks for the response. I was hoping to put the potatoes in about the same time as the chicken, wich may have worked but we prefer crispy skin so I had my doubts to begin with. Smokin confirmed that for me. I did a brined 3.5 Lbs. bird, beer butt style, 275 degrees. Basted with butter twice, pulled at 165 internal temp, 2 hours. Good mahogany color,juicy and good taste. At 225 it was taking 5 hours to do the same size bird.
As for the potatoes. I coat with oil then sprinkle with kosher salt then the oven. Trout Creek is in the N/W part of the state. Yes it is beautiful here a little cool today 4 degrees. Should be ice fishing but can't seem to get away from the stove.
Later, T
As for the potatoes. I coat with oil then sprinkle with kosher salt then the oven. Trout Creek is in the N/W part of the state. Yes it is beautiful here a little cool today 4 degrees. Should be ice fishing but can't seem to get away from the stove.
Later, T
quote:Originally posted by Thousand Oakie:
Tell me if I'm wrong...but I 'think' you're saying that you know how long it takes to bake potatoes in your regular oven at 400 degrees, (per you, one hour) and you really want to know when to put your chicken in the smoker at 275 degrees, to get done at the same time as your potatoes?
If so, then you are 1) correct in your assumption that the chcken will be 'done' faster at 275 degrees that at 225, and 2) it's a bit hard to say how much faster. Whole chickens, young chickens vs older (frier/broiler/etc.) and if you're doing parts is the chicken quartered, 'eighthed,' halved, spatchcocked, etc. But, yes...faster.
To that point, "I" like CS chicken cooked at a higher temperature anyway. "I" don't think there's enough fat in the flesh to support a super long cook. "I" brine chicken before I smoke it (the breasts for sure...seems to not make a big difference in the thighs/legs other than to match the degree of saltiness in the breasts) "I" use less wood than others since chicken seems to take in smoke easily and therefore a long smoke is unnecessary. "I" tend to take the chicken out early and crisp the skin on a fire (grill) and finish off the cooking, so my chicken may well be out of the CS in as little as half an hour.
"I" also have gone to microwaving potato bakers for 10 minutes and then the oven for 20 at 400 degrees to dry them and crisp/thicken the skin.
This is probably more than you wanted to know, and maybe not even what you asked...but hope it helps. BTW, I have no idea where Trout Creek, Montana is, but just from it's name, it must be the most beautiful place on earth!
Thanks again Smokin, I'm not interested in a crispy skinned chicken, just the potatoes. Back to the grill or oven for them.
T
T
quote:Originally posted by SmokinOkie:
You likely not get crispy chicken in a CS at 275. The CS is a VERY humid environment. You'll need to dump some moisture and because you'll need to dump some moisture, you'll extend the cooking time.
Cook like you would, but monitor the internal temp of the chicken and pull at 160/165 in the white meat.
If you still want to cook potatoes, then put them above the Chicken and start with the chicken, you can always pull them early and hold if done.
Sorry for the confusion, just didn't understand the question until you clarified.
You'll like them better that way. Trust me. Smoky gray potatoes don't look good on the table.
Gotcha, Thanks
quote:Originally posted by SmokinOkie:
You'll like them better that way. Trust me. Smoky gray potatoes don't look good on the table.