Tried 2 chickens on amerique 5 hours at 250 about 6 lb each. Not too good and seemed barely done and skin kind of rubbery. Should I try higher temp since it goes to 300 or just cook longer?
Original Post
Replies sorted oldest to newest
IMO - 300 degrees is the only way to go with Chicken in the Amerique, and PRE-HEAT the smoker to 300 degrees. Get the chicken in the oven ASAP and get the door closed again so you retain as much heat as possible inside. A six pound bird takes about four hours at 300 in my Amerique. If you want it faster cut the bird in half.
quote:Originally posted by Brisket Lee Jones:
....and seemed barely done and skin kind of rubbery.
Is that a guess or did you us a temp probe?
Go with a higher temp
Maybe I'm wrong but I'm thinking a smoker won't crisp poultry so well, seems to be a complaint I've read a lot. Then again you can't bake a cake on top of your grill. Different types of cooking.
quote:Originally posted by doogster:
Maybe I'm wrong but I'm thinking a smoker won't crisp poultry so well
Keep reading. The problem is one of temp. The smaller CS don't get hot enough, but plenty of smokers will
quote:Originally posted by doogster:
Maybe I'm wrong but I'm thinking a smoker won't crisp poultry so well
Keep reading. The problem is one of temp. The smaller CS don't get hot enough. I see your profile that you're from England, Canada. But plenty of smokers that can get over 275 will do a fine job on crisping chicken, pretty much the norm in southern bbq joints.
Thanks for the info mate. A CS is a must one day, for now I just got a new Masterbuilt electric. It does have the features I definitely wanted, proper temp. control, insulation, from reviews it seems 275 is possible with that unit. Some great advice here folks.