Chicken

Smoked fowl is pink inside. You can cook it until its powder, but it's still pink !!

So even though there it is pink and somewhat bloody, it was done? I appreciate the reply. We put it in the oven and cooked it another 30-45 minutes.

No. It should not be bloody. Juices should run clear. You can use a remote probe and cook until it is 175. It should be done then. I have trouble finding a place to put a probe in most chickens, so I just cook on 250* for 4 hours. they are always done by then. I crisp/brown the skin in the indoor oven. Throw that booklet in the trash if it is the one that comes with a new CS. Use the info you can find on this forum. The search function works very well.

Welcome to the forum. I hope you like it here. Lots of nice folks and alot of good info.

What type/brand smoker/cooker do you have?

Thanks!

It is a Cookshack Model 0008. This is the first thing we had an issue with. Everything else was excellent.

Thanks for the tip and the welcome to the forum.

This goes back aways.

http://www.hi-tm.com/Documents/Bloody-chik.html

John

Like GLH said, take the temp to 175˚. I always stick the probe in the inner thigh and make sure to check in the oppisite thigh as well. IMO, absolutely worse than under-cooked chicken!

Keep on Smokin'!

You guys are awesome. I am going to be smoking a 4 pound pork shoulder. Any thoughts?

I think if you take it to 195* without opening the door you will thank yourself for your wise purchase!

Lj, thank you for the link to the bloody chicken artical. I'd just grilled some chicken breasts to 160+, juices ran clear, said they're done and all where a bit blody but tender as could be. Notice I said grilled, the last attempt at smoking chicken was jerky, I've learned from that and will do better next time. Chicken in the CS yet! Just not tonight.

Bill

Back to the pink chicken issue, be sure you're differentiating between pink "uncooked" and pink "cured". Some brines will cure the meat and turn it pink. So will smoke. Meat temp is the sure way to tell.

quote:

Originally posted by GLH:
I think if you take it to 195* without opening the door you will thank yourself for your wise purchase!

I'm SURE you're not recommending taking chicken to 195???

quote:

Originally posted by canyonvu:
We put in a marinated whole chicken (about 4 pounds) for three hours and it came out pink inside. Any thoughts. The booklet said 3 hrs for 2 chickens...

Okay, don't use TIME only as your basis for determing. You need to check the juices to see if they run clear. You also need to get a good instant probe so you can check the temps.

Don't use the times in the book. They are guides, not rules. Q'in isn't a recipe like baking a cake, it's a WHOLE lot of art to making good Q.

Come to the forum, ask here for the scoop before your next cook.

Hi smokin,
GLH was referring back to canyonvu's question of how to proceed on a 4 lb pork shoulder, I believe.

Thanks, I missed that. Happens when we're jumping around on topics so much, I'm old and too many posts to respond to.

quote:

Originally posted by canyonvu:
You guys are awesome. I am going to be smoking a 4 pound pork shoulder. Any thoughts?

No Okie I ws referring to this embedded post.

Got a good laugh though!