middle of a smoke...need advice


 
D

Dan Bon

New member
hi all...i'm in the middle of a smoke with my bullet-style smoker. I'm doing ribs and chicken thighs. I had some trouble getting the smoker up to 225 while the meat was in so for the first hour or so the temp was moving up from 170 to 200 and then the next hour it was around 210-220. To be safe (i am feeding a pregnant person) I just took out the ribs, put them in foil and into the oven at 240. But i checked the chicken and after just 2 hours its done...everywhere i read online said it would take 4-5 but the internal temp (tested with my thermometer) is around 168 and i just ate one and it was perfect.



2 questions...

is it right that they got done so quickly?

more importantly...what do i do with the thighs now? it's about 4 hours till dinner, I don't have a cooler, can't pop them in the oven since it's being used to finish the ribs....should i keep them smoking? I don't want them to overcook. Pop them in the fridge? tin foil and towel? but how long will they last in tin foil without spoiling? like i said its about 4 hours till dinner



Any advice would be really appreciated!
 
An empty microwave works just as good as a cooler.
4 hrs? I would cool them as quickly as possible, fridge than reheat them.
IMHO the ribs should have gone on first, than add the thighs later on.
Live & Learn... been there done that:wsm:
Edit: If going by the built in lid thermo.. Those temps have been known to be on the low side, esp with a full smoker. Obliviously you were cooking much higher than what you thought.
That's why the shorter cooking time for the thighs.
Tim
 
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What Bill said. Are you going by the thermometer on the lid? If so, I'd look at getting something that you can put on the cooking grate. I'm betting that your thermometer is way out of calibration, which would account for the difficulty reaching 225, and the quickness that the food was cooked.
 
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