I just received my Amerique today. I am seasoning it right now. Everything is working fine. I really smells good! It's just like being at a BBQ restaurant. We're going to smoke some chicken tomorrow. I am really excited!
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Congrats!
One word of caution, chicken takes smoke real good, so don't put too much wood in your new smoker when doing chicken.
One word of caution, chicken takes smoke real good, so don't put too much wood in your new smoker when doing chicken.
Thanks for the advice on the wood. I have the chicken smoking as I am typing. I put one piece of hickory(supplied with smoker)in it. Today it was 32*F when I started. After 45 minutes smoker was at 218*. I am smoking 2 apporximately 3 lb. chickens at 225* for 3 hours.
quote:Originally posted by WeBeSmokin:
I am smoking 2 apporximately 3 lb. chickens at 225* for 3 hours.
Suggest that rather than cooking by time, go ahead now and use your probe. Insert it in the thigh and set the A/Q probe temp to 165-170. Keep good notes.
Enjoy your new smoker and welcome to the forum.
Tom
This is too late, there's only one item I recommend cooking at your smoker's highest setting, and that's fowl...chicken, turkey, etc. The higher heat will help with the skin "bite through" texture, though it will never be crispy like the high heat a grill or oven provides.
That said, if you don't eat the skin, then no big deal. However, if you like munching on wings or legs, then the high heat will help.
So how did it turn out?
That said, if you don't eat the skin, then no big deal. However, if you like munching on wings or legs, then the high heat will help.
So how did it turn out?
Using the probe was excellent advice! I cooked for the three hours and the chicken was only 137. I put the probe in like you suggested and it was perfect. This smoking takes experience. Thank you for the help!