First time w/009 - got so good

I never have a problem getting my chicken above 170 with the smoker. I usually crank it all the way up. It takes one to two hours maximum. I go light on smoke becasue you can really taste it. I always finish on the grill if I want crispy skin or peel the skin and enjoy. I have cooked many pounds of chicken and they always turn moist and supreme.

How many times did you open the door to check temp?

Chicken pieces and whole poultry are best done turned all the way up with 1 oz wood or less.

Try a whole chicken. Put it in on full blast and let it go 4 hours before opening the door to check temp with a instaread. Hard to get a good reading with a cabled probe on chickens, but your mileage may vary in the breast or thigh. I know they say do not cook by time, but chicken and ribs might be the exception.

Your smoker will get more efficient the more you use it and get a good seasoning built up. 1 way to jumpstart the seasoning is to smoke up a big fatty pork butt with 4 oz wood. Let it go to at least 195* before opening door.

Good luck !

For new smokers, the first things:

1. Verify the smoker temp. When it's on 225, is it averaging around 225?

2. Remote probes. Test them, wouldn't be the first time they don't register the temp on the display

3. Read the "lessons for new users" at the Top, it covers a bunch of the general lessons that new users have uncovered.

quote:

Originally posted by SmokinOkie:
For new smokers, the first things:

1. Verify the smoker temp. When it's on 225, is it averaging around 225?

2. Remote probes. Test them, wouldn't be the first time they don't register the temp on the display

3. Read the "lessons for new users" at the Top, it covers a bunch of the general lessons that new users have uncovered.

4. Listen to Smokin!