Is chicken cooked.
Posted: Fri Apr 26, 2013 5:15 am
I dumped the offset smoker and have now got a ProQ Frontier. Did my 1st chook yesterday along with a couple of racks of pork ribs. The chook was set up with a digital thermometer between it's leg joint and breast. The ProQ Frontier, was set up to give 200/225 f. It kept this temp with no problems for the 6.5 hours cooking time.
At about 4.5 hours the chook temp displayed 165f to indicate it was at the 'safe to eat' temp. I let it cook on for another 2 hours giving it 6.5 in total. The temp on the probe read 179f.
The ribs fell off the bone and were excellent. The chook carved beautifully and tasted great. However when separating the leg I noticed a few red streaks going through the meat, one of the leg bones was very red and looked like blood was coming from it [red colored liquid] . Is this blood or is it a by product of the smoking process.
I have checked all thermometers and they are OK. The ribs were put on the top rack and the chook on the lower. I used the minion method , and used water in the bowl.
Cheers Mike.
At about 4.5 hours the chook temp displayed 165f to indicate it was at the 'safe to eat' temp. I let it cook on for another 2 hours giving it 6.5 in total. The temp on the probe read 179f.
The ribs fell off the bone and were excellent. The chook carved beautifully and tasted great. However when separating the leg I noticed a few red streaks going through the meat, one of the leg bones was very red and looked like blood was coming from it [red colored liquid] . Is this blood or is it a by product of the smoking process.
I have checked all thermometers and they are OK. The ribs were put on the top rack and the chook on the lower. I used the minion method , and used water in the bowl.
Cheers Mike.