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Old 10-21-2011, 08:41 PM   #501
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i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?

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Old 10-21-2011, 09:38 PM   #502
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Originally Posted by brew_man_dan View Post
i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?
depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.
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Old 10-21-2011, 10:25 PM   #503
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Originally Posted by dfess1

depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.
+1

Probably between 2-4 hours though, depending on temperature. A meat thermometer costs much less than salmonella poisoning.
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Old 10-21-2011, 10:47 PM   #504
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Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!

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Old 10-22-2011, 12:17 AM   #505
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Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!
Sounds like a good time.

I'm doing a tri-tip for the first time on Sunday that a friend gave me today.

It's only 3-4lbs, so not a ton of meat. Based on the sample I tried that he did, it's good stuff slow cooked and heated up at the end.
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Old 10-22-2011, 12:27 AM   #506
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Quote:
Originally Posted by brew_man_dan View Post
i'll be smoking a whole chicken for the first time this weekend.
which brings me to the question--approximatly how long would it take to smoke a 6 1/2 lb. whole chicken?
Quote:
Originally Posted by jeepinjeepin View Post
+1

Probably between 2-4 hours though, depending on temperature. A meat thermometer costs much less than salmonella poisoning.
+2

I usually do them at 250 and at 3-3.5 hours they are fall apart tender, come clean off the bone, and juicy as can be.
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Old 10-22-2011, 02:45 AM   #507
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Quote:
Originally Posted by dfess1 View Post
depends on what temp you're cooking it at. More importantly, you cook to a temperature, not to a time.
as with smoking all meats, you cook to the temp.

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Originally Posted by KCBrewer View Post

I usually do them at 250 and at 3-3.5 hours they are fall apart tender, come clean off the bone, and juicy as can be.
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Originally Posted by jeepinjeepin View Post

Probably between 2-4 hours though, depending on temperature.
thanks to kcbrewer and jeep for the tips of an "estimated" time frame, as i haven't smoked a chicken before.
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Old 10-23-2011, 05:58 AM   #508
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well the prep work is done got 32 ABT's, 15 Pork Rollups (pork cutlet stuffed with cream cheese scallion and bell pepper wrapped in bacon), 12 Beef Rollups ( beef cutlet stuffed with provolone, scallion and bell pepper wrapped in bacon) also got 8 chicken breasts and 8 legs and will do some grilled veggies in the morning got to work at 8 pm so no time to brew today

where are my pics??????.

20111023_11.jpg   20111023_12.jpg   20111023_13.jpg  
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Old 10-23-2011, 03:33 PM   #509
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I have 2 pork butts on the UDS now. Put 'em on at about 9 last night, probably pull them in a couple of hours and rest for a couple. YUM.

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Old 10-23-2011, 06:17 PM   #510
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the food turned out great, would have been better with a pint of my Belgian Wit ale but have to work tonite so no Beer

20111023_4.jpg   20111023_6.jpg   20111023_7.jpg  
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Toolbox's Micro Brewery & Meadery
Primary: Kensington Kreme Ale
Secondary 1:Raspberry Pear Lambic Belgian Ale
Secondary 2:Hard Core XXX Apple Cyser
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Keg 1: Kensington Kreme Ale
Keg 2: Bluetick Belgian Wit Ale
On Deck: Bluetick Belgian Wit Ale
My Brew Rig
http://www.homebrewtalk.com/f51/tool...ew-rig-248304/

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