newbie smoking a chicken
I am smoking a chicken (10lbs whole) at 225 now for 9 hours. what am i doing wrong?
Sounds like a long time to me. Poultry is DEFINITELY a "temp" thing. 165* is your target. What kind of internal temp are you finding in the beast meat? Stuffed or unstuffed?
Sorry. this is two five pounders both stuffed with oranges. Internal temp was 165 but chicken not done. went to the oven to finish of. Scott told me two five punders would take 4 hours. THis did not happen. Very dissapointed with ST 1400.
I ran 2 whole chickens last weekend at 225, and it was closer to 5 hours to get to 165. Some folks like their birds a little more done than that, but 165 is generally considered the minimum internal temp. Stuffing will add time, since it's keeping the heat from reaching the center of the bird. Things like injecting can also add time, since it's that much more liquid to heat, and, in some cases, drain off. I'd encourage you to try again. Try an unstuffed bird and see if that helps/changes things/shortens your cook time. You could also dial 'er up to 250, but I think I'd be inclined to run the first 2 hours at 225 then increase the heat. What kind of thermometer are you using? A lot of folks here use the Maverick 732 and are pretty pleased with it. Yu can bird temp and a cabinet temp at the same time. Did you run any test on the cabinet temp? I'd just be curious to see whether you may need a recalibration.
Thanks for your response. Today I have read a thread regading temp calibrations and may just do that. I really do not think this is brain surgery. However you would expect reasonable/ predictable results. My probe is a Polder two probe THM 360. I have not run test of an empty box with just the probe. Not sure how to do that or what to expect. Any pocedures you care to share would be appreciated. i am a newbie to electric grilling not smoking in general. I am two briskets and two whole birds into this since purchase a few weeks ago. I was looking for a "set it and forget it" solution. For me right now, nothing is further from my expectations.
It will become more of a "set it and forget it" as you move forward, as it has for most of us. You will need to experiment some to achieve the results you despire, since everyone's tastes are different. If yo've got a thermometer with more than one probe, just let one dangle in the box on your next cook. I know there are re-cal instructions out there, or can be readily had from ST. I have never had to do it, thankfully, but there are folks that have.
As far as temp expectations I would expect some variation in temp over and under the set point. Keep in mind the temp probe at the back of the box functions like the thermostat in your home. It needs to fall below set point, turn on, and heat to above set point and turn off. Other posts here may give more guidance. Mine varies + or - 12 to 13* from set point, and the average is pretty close to set point, so I've never had to fool with it.
This forum has lots of answers. Don't be afraid to ask questions. We all want you to have success.