Chicken breast question

They will probably finish sooner. Put your probe into the biggest breast and pull them when temp hits 160-165*. Check them all with an instant read therm.

If skinlees, 225* is fine. If skin on, try a higher temp like 275*. The skin will be more edible. They'll finish faster at the higher temp.

thanks for the tips hopefully they turn out good

Chicken seems to take to smoke real well. If smoking at 275* you may be all right, but I'd go light on the wood if your gonna smoke at 225*.

well i just put the chicken on at 4 and i put 1.4 ounces of wood so hopefully that is ok. Guessing it will only take two hours or less

just checked chicken at 1 hour and 45 min mark and they seems just a little over cooked but i put barbacue sauce on them and hope they are still ok i did put in my notes that they should have been checked 30 min early. Just wondering i didnt get any paper work when i got this smoker off a friend am i suppose to put a water pan in this smoker or not?

Nope. Does not come with one and designed to create a fairly moist environment.

I cooked three chicken breasts yesterday after a 1.5 hour soak in a quick marinade I made. Took 1 hour to get to 165 with the smoker at 250 degree's. You probably need to get a portable thermometer so you know when the food is ready to come out. This stuff basically works on temp and not time. Every time you cook it will be a little different.

Now this is starting to make more sense, you have to excuse me because sometimes I slow at catching on.

Let me see if this won't help you out, owners manual.Do you know what unit you have?

Make sure you read lessons for new users. Here you go.

You HAVE to go to Target and get a $15 Taylor probe, they are in the kitchen area.

Remember to leave the door shut and use the probe.

PLEASE do NOT cook to time, it will only end with average food at best. Smokin' has always said," this is not a cake recipe".

i have a digital taylor thermomemter that is being shipped to me i hope that is a good one.I have a model 50

You may find that after a few tries,and taking good notes,you'll do it easier.

Cooking at 225* you won't have too much heat carryover,so the temp you remove at will be near the finishing temp.

160* internal is typically the target temp,so your smallest piece may be there first and the therm will tell you when you are close.

Just like on a grill,nicking the pieces with a sharp knife point to check juices is the most accurate.

Opening the door loses much heat,but that is how we learn.

Your good notes will provide the experience to narrow it down in future cooks and will cause less door opening.

Smokin's brine is used by many serious cooks and it gives a cushion up to around 165* internal.