Hi,
Can't figure this one out.
We're talking about a 5 lb chicken here.
Started out low and slow, around 250, for an hour or so. Temp started dropping. I think I used too few coals.
So I tossed the used coals out for a fresh start and put in a 3/4 full chimney to the SJS BOWL. Vent was covered and clear. The holes in the vent cover itself remained clear. The temp went up to around 325.
A couple of hours later (give or take) TWO internal digital thermometers went off.
They were set to go off at 165 deg. Each of them was in a breast. Neither probe was touching bone. They went off within a few minutes of each other.
Took the bird out of the smoker and put it on a plate. AND THE JUICES THAT RAN OUT OF IT WERE RED! I don't mean "pinkish," I'm talking bloody red. I'm mystified.
It looked great, brown crispy skin.
Anyway, I said screw it and put it in the oven at 350 and it's going to stay there until the juices run clear.
Do any you guys have an idea how or why this occurred?
Thanks
Can't figure this one out.
We're talking about a 5 lb chicken here.
Started out low and slow, around 250, for an hour or so. Temp started dropping. I think I used too few coals.
So I tossed the used coals out for a fresh start and put in a 3/4 full chimney to the SJS BOWL. Vent was covered and clear. The holes in the vent cover itself remained clear. The temp went up to around 325.
A couple of hours later (give or take) TWO internal digital thermometers went off.
They were set to go off at 165 deg. Each of them was in a breast. Neither probe was touching bone. They went off within a few minutes of each other.
Took the bird out of the smoker and put it on a plate. AND THE JUICES THAT RAN OUT OF IT WERE RED! I don't mean "pinkish," I'm talking bloody red. I'm mystified.
It looked great, brown crispy skin.
Anyway, I said screw it and put it in the oven at 350 and it's going to stay there until the juices run clear.
Do any you guys have an idea how or why this occurred?
Thanks
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