Newest Threads

brew_man_dan · 10-21-2011, 08:41 PM

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?

**dfess1** · 10-21-2011, 09:38 PM

Quote:

Originally Posted by brew_man_dan

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.

**jeepinjeepin** · 10-21-2011, 10:25 PM

Quote:

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.

**EdWort** · 10-21-2011, 10:47 PM

Just lit my two large Big Green Eggs for smoking 6 pork butts (about 50 pounds of pork) for my neighborhood Oktoberfest tomorrow!

**KCBrewer** · 10-22-2011, 12:17 AM

Quote:

Originally Posted by EdWort

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.

**KCBrewer** · 10-22-2011, 12:27 AM

Quote:

Originally Posted by brew_man_dan

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

+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.

brew_man_dan · 10-22-2011, 02:45 AM

Quote:

Originally Posted by dfess1

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.

Quote:

Originally Posted by KCBrewer

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.

Quote:

Originally Posted by jeepinjeepin

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.

toolboxdiver · 10-23-2011, 05:58 AM

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??????.

BulldogBrewer · 10-23-2011, 03:33 PM

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.

toolboxdiver · 10-23-2011, 06:17 PM

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