Smoked another chook !

[lockyer]

Well was up early and had the smoker ready. 7am the the fire is started

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Get the water on and set the vents

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And in my coffee deprived state I forgot to get a photo of the chook before it went into the smoker, so here is a pic of it sealed up.

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Setup the Inkbird X2 probes and filled in my smoking log/s. Went and made a coffee...Mmmm coffee.

[lockyer]

So it's 8am and I check the temps on my phone the smoker temp is stable at just under 250f, the bird temp is slowly rising, going to be a good cook...

Famous last words....

8.30am and check the Inkbird app on my phone and the cook temp is just over the 250f mark so fill in the cooking log and close down both back vents...
10 mins later the temp alarm sounds it has gone through the roof and very quickly !!!
Close the front vent....shut the bloody alarm on phone off!!! Temp is still climbing what is going on ???

Temp is heading for 300f.....wtf close down top vent to 50%, temp starts to drop. But only to under 300. Wait and watch, but temp is sitting high with all bottom vents closed plus top vent 50% what the hell is going on ? Close the top vent to 10%.
The chook temp is going up and way to fast but the next step will be to remove coals. So get the tongs ready and gloves on with old pot full of water open bottom door on ProQ and peer in and suddenly see something ! The coals towards the back left hand side are going gang busters ?? than I spotted the vent it was wide open !!!!!!!! #&$@#!!!

Close the door and grab my lttle mirror I use to check the back vents and the vent tab is pointing straight down while the other 2 are pointing to 10 O'clock. The vent is loose as and has just slipped open, so I close it and within mins the cooker temp is in free fall.

[Davo]

Well at least you may get crispier skin

Hows the internal temp of the chook?

Depending on time duration of the temp variant, you may have saved it ok, a 50F variation is not a major dilemma but of course that might depend on the time duration of when you checked it last to when the alarm went off.
How on earth did you get such a temp spike in the pit surround you have for your smoker unless it was from the front?

Hope it works out ok Lockyer

cheers

Davo

[lockyer]

The chook temp is going up to quick even tho the smoker temp is on the way down, nothing I can do about it so have another coffee, and go read up on vents and adjusting them but nothing in google or utube. The bird hits 165f at 9.45am.....so remove it and foil it for 30mins. Tell the little lady it may not be up the the standard of the last one.

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Well the wife hits it with a couple of forks and it falls apart nicely ? She pulls on a leg and ends up with skin and bone while the meat stayed attached
It seems to have turned out OK
Cheers L

[Davo]

Looks pretty darn good to me Lockyer....nice colouring, nicer crispier skin than you would've got with a lower temp.

The bullet type smokers are very forgiving.....jeez...I think you've just motivated me to go to the stupermarket to get a couple of chookies myself.....day off today.....hmmmmm

[C.B & S.]

well all is not lost Lawrence, looks pretty nice to me.
By the way, do you brine your chooks at all?
Cheers.

[lockyer]

well all is not lost Lawrence, looks pretty nice to me.
By the way, do you brine your chooks at all?
Cheers.

We tried when we first got the smoker and the wife said never again.
This was the offending vent, which has been fixed.
See here https://www.aussiebbq.info/forum/viewto ... =1&t=17377

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I checked the heat beads and you can clearly see how the fire was moving, towards the front vent and the rear left vent..

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But all in all it tasted great Mmmm chicken rolls

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Cheers L

[lockyer]

Looks pretty darn good to me Lockyer....nice colouring, nicer crispier skin than you would've got with a lower temp.

The bullet type smokers are very forgiving.....jeez...I think you've just motivated me to go to the stupermarket to get a couple of chookies myself.....day off today.....hmmmmm

How that's a great idea !!