Trying out the smoker
With 4 whole chickens brined throughout the previous night and a pretty slow day planned for Saturday, it was time to try this little homemade electric smoker out. It had been seasoned earlier in the week with a pound of bacon – so was ready for the real deal, finally.
As it was coming up to temperature that morning, 2 problems arose:
1.The thermostat had to be bypassed - as Emily referred to in the comments of the previous post
2. Once that had been done, the small inline fuse inside the hot plate blew – causing me to have to bypass it as well.
However, life was good after those issues had been addressed. My little onboard thermometer mounted to the top lid read about 210 degrees throughout the entire cooking cycle, and I removed the chicken after leaving it in their for 3 hours. A quick probe of the meat with a meat thermometer registered 190 – which was far higher than it needed to be. Oops….Yeah, I overcooked it, but it still was very moist – due to the brining that took place the night before. Anyway, here’s my “not so perfect” plate of chicken halves that were gladly shared with my parents.
It was good to get the problems worked out before the big event later in the month, and also get a feel for cooking times with everything. I’ll check the internal temperature of chicken at the 2-hour mark next time, because that’ll probably be about right, I bet.
Jeff
2012-12-02 05:04:42
Source: http://engineeredgarden.blogspot.com/2012/12/trying-out-smoker.html
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