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
One Response to “Monitor your pit temperature”
Cliff:
You made the #1 mistake that most BBQers make… you did not measure your pit temp at the grate where your meat is. Use an external wired probe like the ones we sell at http://www.bbq-book.biz – the ET-73 has two probes – one for your meat and one for the cooking chamber. That thermometer in your lid is usually off by up to 100 deg.
Thanks,
Bill