Got The New CS Model 50 !!! Need Help !!

Well as it has been said before:

"Its done when its done"

I have heard that somewhere...ha ha

Anyhoo,

There's a lot of factors, was the chicken frozen in the inside still, were they big chickens, also I dont think you needed the foil under the chickens, let them fly free and unfettered the last moments of their culinary life and as this was your first smoke it sometimes takes a little bit longer until the smoker is well seasoned if I remember right.

Get a Polder or Taylor oven temperature probe and insert it into the thigh on the chicken. Ensure that the chicken is at the right temps.

I am sure the others will pitch in here with some advice...I am a pork and brisket kind of guy, I do poultry on the weber as I prefer a crispy skin and run it at a higher temp.

Regards,
Preston

mad,
like preston said don't wrap them.
turn your heat up to the maximum that you can achieve (on an sm150 this is 325 if i remeber right)
unless you want the look of a whole bird try halves or even parts.
preston also has good advice about a thermo. target sells taylor remotes for about 17 bucks and they are well worth the price.
also a helpful thing to do is get a cheap spiral notebook. everytime you cook just log in things like meat kind, temp settings that kind of thing. in no time at all you will be learning what your smoker wants and be able to duplicate any results you like
hope it helps some
jack

Great advice.

Since it's a new smoker, 8 hours is WAY too long for chicken.

First, do get a remote probe thermometer, best $20 investment.

Second, check out the empty temp of the smoker. Set it at 225 and let it run for 30 min. Take the remote probe, stick the end through a potato and place the probe inside and on the middle shelf. Run the end of the probe up through the vent hole and insert. Close the door, let it come back to temp. What temp does it read???

There is a post at the top of this section, "lessons for new users" make sure you read that.

Then ask all the questions you want and we'll help out.

Smokin'

I did do some reading in " lessons For New Users " I also bought 2 taylors and used them on this first cooking ! I will try your test with the potato . The max temp on this unt is 250.
The birds were not frozen but they were a healthy
size.
Thanks

Mad
I usually buy 4# to 4 1/2# chickens to cook in my 08. After 4 1/2 hrs @ 230* you can pull the bones out of the legs-- definately done. You might need a voltage test, or as "Smokin" says check internal temp.

RT

Mad,

Like Preston said, the first few smokes will take longer. Once you have had several smokes, then the times will come down a little. I can tell you from personal experience, this is especially true with the CS 50/55.

The best thing to get through this break-in period is to smoke something like a pork butt. Between the fatty piece of meat (pork fat is a good thing!!!) and the long cook time you'll get through the break-in period of your smoker faster.

Also, if your chickens were previously frozen, (even if completely thawed when you put them in)it is not real unusual to see a little pinkish juice, especially with the younger, smaller chickens. Some people have been conditioned to believe that any pink in poultry is a sign of undercooked. That is not necessarily accurate. Rely on the temp to tell you when they are done. The breast should be 165-170 and the thigh 180-185 when you pull them from the cooker. The temp will continue to rise during the rest time (10-15 minutes) before serving.

The folks above have given some good specific advice to your questions.

I'd like to recommend that you use the cookbook to get your tastebuds going and for the ingredients for recipes,ONLY.

Even more strongly,I'd recommend you read the archives on the product,and read Smokin's 101 s about the techniques.

This will allow you to come on and say the product was great,but I have one small question to make it fantastic.

We can then, usually, give you the specific advice,you are seeking. Smokin' Okie's Guides