Newbie question

Usaf1199a · Sep 23, 2014

Hello all,
I have a propane masterbuilt 7 in 1 smoker I just got. I'm attempting to smoke a chicken today using mesquite wood chips which I've properly smoked. It's been sitting for close to two hours now at around 235 but I've yet to see any smoke. Is this normal? Based on the size of the bird I plan on smoking for around 7 to 8 hours. I expected the woodchips to be at least smoking a little bit by now. Thanks very much!

Sammy_Shuford · Sep 23, 2014

Sorry pal, but I have no experience on that unit. Dry chips wrapped in a foil pouch (with holes in it) near enough to the heat but not two close.

ButtBurner · Sep 23, 2014

I don't think you will be smoking that chicken for 7-8 hours

I would run it hotter

Usaf1199a · Sep 23, 2014

It's a little over 7 pounds. What temp would you suggest?

newtwoq · Sep 23, 2014

I too don't think it's gonna take that long even at 235. Pull it when the breast hits 170 and thigh hits 165.

ButtBurner · Sep 23, 2014

newtwoq said:
I too don't think it's gonna take that long even at 235. Pull it when the breast hits 170 and thigh hits 165.

I agree maybe 3 hours max

I like to smoke them at 275 or so

Wickedcajun · Sep 23, 2014

Three four hours tops... Aye

biffer · Sep 23, 2014

Any thoughts on the Timber Ridge from England Stove Works?

Ruger410 · Sep 23, 2014

I'd say cook at 275-300

SmokinIllini · Sep 23, 2014

biffer said:
Any thoughts on the Timber Ridge from England Stove Works?

Not seeing the tie into the OP's 7 lb monster chicken, but I looked this up and it looks like a wood burning stove intended for home heating, not cooking. Could probably incinerate a 7 lb. chicken pretty quickly, though.

BKish25 · Sep 23, 2014

What you want is a thin, wispy blue smoke rather than a billowing gray smoke that resembles a blast furnace.

jcog44 · Sep 23, 2014

Entered in error.

jcog44 · Sep 23, 2014

Error.

jcog44 · Sep 23, 2014

Re New England Stove Works, go to pelletheads.com.

IamMadMan · Sep 23, 2014

You're not going to see much smoke with the propane smoker. It will heat the wood up and it will carbonize the chips slowly giving off a thin invisible smoke. The downside is that the carbonized chips will turn to ashes in a little over an hour depending on where the chip pan is placed. You will have to add more chips as they turn to ashes.

You can however extend the burn by making foiled packs of wood chips with a couple small holes in them, as indicated above, and just add more foil packets as needed.

Also if you have a 7lb+ hen, make sure you didn't purchase a stewing hen, eating it will be quite difficult if it is.

.

ShadowDriver · Sep 23, 2014

Not sure what the setup looks like inside your smoker, but my Smoke Canyon gas smoker has a decent-sized pan at the bottom, just over the burner for the chips/chunks. I've learned that the chunks do better than the chips for getting me a bit more and longer lasting smoke (I know.. sounds like a "duh" revelation).

A thought for you to ponder for next time, I suppose.

Hope the bird was tasty!

Newbie question

Usaf1199a

MemberGot rid of the matchlight.

Sammy_Shuford

is Blowin Smoke!

ButtBurner

Babbling Farker

Usaf1199a

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newtwoq

is one Smokin' Farker

ButtBurner

Babbling Farker

Wickedcajun

is Blowin Smoke!

biffer

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Ruger410

Full Fledged Farker

SmokinIllini

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BKish25

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jcog44

Knows what a fatty is.

jcog44

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jcog44

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IamMadMan

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

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