Archive for September 1st, 2010
Monitor your pit temperature
Hello Mr. Anderson,
I have a problem! I cooked chicken thighs this past weekend and followed the directions in your book that I just purchased. My chicken was black and at an internal temp of 205 degrees after only one hour in the smoker at 275 degrees temp. What did I do wrong?
I think the black was a combination of too much wood and too much brown sugar in the rub. I’m cooking on an Ole Hickory EL-ED-X pit, but your book gives a cooking time of approximately 2.5 to 3 hours cook time for the chicken and yet mine was at 205 degrees after only one hour and my temps held perfect at 275 degrees on the smoker.
Please help.
Regards,
Cliff
