I've searched but can't find the info. What temp should my probe be set for a whole 5lb. chicken? I'm planning on a 300 degree smoke with 6oz. wood today. Sound about right?
Dave
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Dave
Chicken takes on smoke very readily so 6 oz of wood might be over kill (although smoke taste is a personal preference). You did not say what kind of wood. Some woods being milder than others.
Internal temp depends on where you put the probe. Target is approx. 160 deg in the breast or 170 deg in the thigh.
Good luck!!!
Chicken takes on smoke very readily so 6 oz of wood might be over kill (although smoke taste is a personal preference). You did not say what kind of wood. Some woods being milder than others.
Internal temp depends on where you put the probe. Target is approx. 160 deg in the breast or 170 deg in the thigh.
Good luck!!!
DaveN -- I totally agree with Q'n Mike. Six oz is way lots of wood for a yardbird! I'd "start" with an ounce or two, no more. If you want more smoke the next time ease it on up.
In cooking a whole chiicken shoot for 175˚ in the inner thigh. I've done several in the last month or so and this works well for me - using one oz pecan. BTW, my birds were 7% enhanced but you'll be safe even if you have good, clean ones.
Hope this helps!
In cooking a whole chiicken shoot for 175˚ in the inner thigh. I've done several in the last month or so and this works well for me - using one oz pecan. BTW, my birds were 7% enhanced but you'll be safe even if you have good, clean ones.
Hope this helps!
I'm using 4oz. apple and 2 oz hickory. So far I've never "over-smoked" and the bird is already cooking. I'll report my results.
Dave
Dave
If the smoker is relatively new, you can use alot more wood than if the smoker is seasoned well. Still, it seems like alot if you are using a Cookshack. What are you using?
Where are you located? You can fill in your profile page with alot of info.
Where are you located? You can fill in your profile page with alot of info.
I'm using a Cookshack Amerique. Bird turned out o.k. but I prefer an rotisseried or stuffed/baked chicken.
Appreciate that Dave. I know if you are in NC, you have had good Q!
I kinda had the same mindset about chicken the first few times I did them in my Smokette. Soon, I found a perforated tray with a reservoir that fits up the chicken's bottom at Target. I fill that thang up with a 50/50 mix of beer and apple juice concentrate, set the 008 on 250* for 4 hours, take the bird in and put in the oven for a few on at least 400* until the skin browns up some and even gets crispy or charred in spots. I don't let the wife put them in her rotisserie anymore.
I kinda had the same mindset about chicken the first few times I did them in my Smokette. Soon, I found a perforated tray with a reservoir that fits up the chicken's bottom at Target. I fill that thang up with a 50/50 mix of beer and apple juice concentrate, set the 008 on 250* for 4 hours, take the bird in and put in the oven for a few on at least 400* until the skin browns up some and even gets crispy or charred in spots. I don't let the wife put them in her rotisserie anymore.
You can do chicken without the 'thang' by just using the beer can. Drink half of it, add apple juice or whatever and shove it up the chickens bottom. The can and the two legs will form a tripod for the cook. Place it all in a pan and set it on a rack.
Yep. We've all done that!