Themometer Probe Location ?

I put each chicken on there own rack try to stager them where they are not under each other and they both get done at the same time. It depends on the size of the birds I have put them side of each other on the same rack. The only thing is to try not to let them touch the sides or back of the unit to much.
I'm still trying to get the probe right but I just put it in the thickest part I can find.
It is easy to over smoke chicken so I would use about 2 oz of wood and if that wasn't enough do more the second time.

quote:

Originally posted by TAD:
[qb]

• Does it matter where you load the meat ?
  
  
• Do I need to put everything in the upper half or the lower half or does it matter?
  
  
• My other question is which area or bird do I need to put the thermometer probe. I don't want the probe to say that one piece of meat is done and then find out that there was a temp. differential from top to bottom.
  
  
• Can you also suggest wood amount and
  approx. time to cook ?
  
  
• Can you guy's help?
  
  

Thanks for your help , TAD.[/qb]

Well, let's take them in reverse order.

1. Of COURSE we can help, right forum gang? That's what we're here for. Now, if you want good help or bad help....

2. Wood amount? Go less than you think, especially on chicken. How much chicken? If you fill two trays, I wouldn't go with more than 2 or 3 ozs.

3. Area of the bird? Well depends. Are you cooking whole birds, 1/2 birds, parts? White me is perfect at 160, dark at 175 so there's your problem. And that tells you where to put it. But this issue as a whole discussion by itself.

4. Upper or lower? Remember, the heat source is at the bottom, so that's the hot spot. I'd put them in the middle or top first. If you do fill all of them, be sure to rotate if it's a long smoke.

5. Where? See above answer.

I'm sure you have some questions. Make sure to check out the "poultry" archives for good overall readings and ideas.

Smokin'

Thanks Guy's ,

I was going to try 2 or 3 whole
chickens.I was thinking maybe 225* for
about 3 1/2 hours. Does that sound close?
Breast up or down ?
Also right now all I have is hickory.
Would you still go with about 2 oz. ?

Oh , I was just informed by the boss
that she has a 5lb pork butt that she thinks
should go first. Now I might have to start
all over again and try and figure out how
to smoke it.
I hope I can get my act together. If I can figure out approx. times on these then I will know if I can start them in the morning
or noon and be ready for supper without overcooking them. I hate to wait for the weekend .
I am making this difficult aren't I .

Thanks for your help , TAD.

Mornin',TAD.
I thought maybe one of them whole yardbird cooks would chime in,but I'll give it a shot.

Let's tackle the butt first.Give yourself a couple hours/pound.If you finish it early,wrap in double foil and hold in a well insulated dry cooler 'til you're ready to pull and serve it.
225�-250� will work.

I rarely cook yardbirds whole.Much easier to halve or go with light and dark sections.

When you say whole chicken,is that a 2 lb. fryer or a Tyson 8lb.injected roaster.The first could be done in 1 1/2 hrs.,the second could take 5 or 6 hrs.I'd allow myself a good 45 mins.+/lb.

If you do much openin' and studyin',ya need to add some more time.

The others have already allowed as to how ya need to be cookin' by temperature and not time.You can always cooler them birds and finish on the grill or under a broiler,when you are ready.

If you have some more specifics,someone will help out.

Hope this helps a little.

I would also check out the chicken on a throne recipe(search)It is a classic for chicken in the smoker, easy, works well and... I guess you can pretty much say that about most of the foods we smoke with these smokers.