New User--Cooking times

Temp probe might be a problem. You might try to check the chicken by twisting a leg bone. If it separates from the thigh bone easily it is done.

Regarding the red issue.. Tom provided a link recently that showed that this might not be the problem we consider.. but, I realize it is an esthetic issue. I'll try to find that link if someone doesn't before me later today.

But, for me, I do bury a probe deep in the breast and use that as an indicator.. but always use the bone twist method as my rule of thumb.

Despite the moisture retention in the CS.. it is an art to keep the breast from getting dry I usually brine the breasts separtely.

Many folks have had concerns with the times posted in the cookbook.

The forum should prove much more reliable.

I'm not sure how to temp probe a slab of ribs,or what temp they should be.

The problem with whole chicken is that breast is done at 160� and dark meat between 170�-180�.

There can be pink from the smoking process and the bones on these current,fast grown and partially frozen chickens don't form like we are used to.

As a judge ,we test them with white paper towel to see if they are bloody-or just pink.

It might be easier to section off the dark from the white and pull the white meat off at the lower temp.

Try Smokin' Okie's Barbecue guide at the top of the page and the applicable forums.

They should provide a lot of insight.

I'd take good notes as to your timing and results and leave the setting at 225�,until I found a reason to change it.

As Smokin' says"its done when its done"

Have fun,it will come pretty quickly.

I dont have anything to add to this topic, but I just thought it was comical that over the last few days the forum has picked up a "smokin lawyer" and a "legal pusher"

Legal Pusher...

You got good advice from above...

Ribs simply take a lotta time...try foiling them after 3 or 4 hours w/a little apple juice and let them cook a couple more hours...Check every hr and a half or so til they're the way you want them...

Like Smokenque said, try brining your chicken if you're going to cook it whole--makes a big difference for me--seems to be moister and tastier when it's done--if you're not going to brine, try cutting a couple of slits in the legs/thighs so the white/dark meat get done at a closer time... It's pretty hard to dry out dark meat...

Use the forum and search past posts; Tom said it well above that the times in the cookbook seem short to most...

Good luck!

Hi All,
First of all, I want to thank all of you who responded to my questions. Your answers were very helpful.

Since my first post, I tried another whole chicken. This time I tried the beer in the "butt" along with adding some spices(the first time I didn't season the bird). What a difference a day makes. The taste was excellent and the chicken was super moist. I removed the temp probe and the juices came flowing out. "SUCCESS AT LAST!" I plan to try country style ribs next. If you have any insights, please advise. Thanks again for your responses.

Country style ribs aren't really ribs at all, but a Boston Butt cut by the butcher to make the meat more sellable. I'm not sure how best to cook them since I never buy this cut of meat. But I do recommend trying a pork butt or picnic. These two shoulder cuts are very forgiving and provide great results.

I was given a bunch of rib ends and trimmings at Winter Haven. I'd never tried cooking ribs in the CS150. Loaded up every rack except the bottom one I kept pretty scanty. Cooked them at 225 for 3 hours with a mustard slather and rub. They were a little on the dry, tough side. Next time I'll foil them after 2 hours with a little juice and maybe some honey. Not being one to waste meat, after smoking I put some of them in a 1/2 hotel pan, poured some sauce over, covered them with foil and froze them. When we got home I baked them at 250 with the foil cover on for about 2 hours. Took them to work the next day and got raves. They were still a bit tough to me, but I was so tired from the competition, hamburger would have been tough!
Peggy

Pusher - Watch those "country style ribs." They will dry out on you in a heartbeat! They are nothing like cooking spares or B'backs. The only time I tried them you could have soled an Army boot or two. Do a search on country style ribs. I believe they have been discussed a few times. It would be well worth your while.

Good luck!

Depending on the store and the cut,they could cook two different ways.

If they are the usual sliced butt,they may have to go to a higher internal, well above 170� to render some fat.

If they have more loin in the pack,you may want to quick cook them-like pork chops.

Like Dennis says,you may want to pass on them and just cook a butt.

I don't recall if this technique was discussed on this forum but in the barbequebible.com forum everyone pretty much goes on the 3-2-1 method for pork ribs and 2-2-1 for baby backs.

That is: 3 hrs smoke at 225 (regardless of what type of smoker). Then mop or sauce a bit and foil wrap them. Back in at 225 for 2 hours. Unfoil and baste with your sauce during the last hour or finish on grill if you like more bark. Always turns out moist ribs for me. This 5 hour method at 225 should be plenty of time for ribs but of course relies on your smoker retaining a constant temp. Resist the urge to peek.

Correspondingly less time for the baby backs.

I am a new user of a CS 50 and don't know if it is the bigger heating element but all of my cook times have been LESS than commonly posted here. I do use a remote probe and I don't peek.

Your reference to Steve Riachlen's forum,is catering to typical grillers.

There are a lot of tricks to compensate for different cookers ,timing,and conditions.

They are discussing Bill Milroy's[Texas Rib Rangers] technique from 20 years ago.

Country style ribs[sliced butt]would achieve less than desired results.

I'd suggest letting the Cookshack do what it is designed to do on ribs ,for most cooks.

No use fixing a problem that might not exist.

Just my $0.02