Newbies

[papasmerf]

You can ask me anything about food. Will be happy to educate those that need it.

why would anyone in their right mind want fake Bacon?

Smoking 1/2 dozen chickens 3 pound average, at 200F, how long should they take?

 

[Dier]

Smoking 1/2 dozen chickens 3 pound average, at 200F, how long should they take?

Smoking chicken is not advisable as tough to time it and may dry out. Roasting it in a wood burning oven for 20 minutes would be the better solution. But if you do want to use this route. Do it at 250f for 1 hour but turn them over once after 30 minutes.


BTW, did you know pork prices have jumped 20 % because of the porcine epidemic in Asia?.

Be careful what you buy.

 

[papasmerf]

Smoking chicken is not advisable ass tough to time it and may dry out. Roasting it in a wood burning oven for 20 minutes would be the better solution. But if you do want to use this route. Do it at 250f for 1 hour but turn them over once after 30 minutes.


BTW, did you know pork prices have jumped 20 % because of the porcine epidemic in Asia?.

Be careful what you buy.

BTW welcome

Pork is up and Bacon, the best part of the pig, is up about 25%.

Beef is up because of the drought in Texas.

Chicken is up too.

BTW smoking 6 chickens take 6 to 8 hours.

You cook them to @ 145 degrees and let rest for 15 minutes. The will rise to that magic 165 while resting..........

The slow smoking will insure a juicy bird that can be reheated and stay moist.

You suggestion at 250 works for 1 bird. But you can easily over cook it.

I recommend the use of a remote digital thermometer when doing the bird.
Also do the in the beer can style in a shallow pan. This makes it unnecessary to turn the bird.

For flavor I toss apples and oranges on the wood to produces a wet smoke.........thus no need to baste unless you want to with sauce at 120F

 

[Dier]

BTW welcome

Pork is up and Bacon, the best part of the pig, is up about 25%.

Beef is up because of the drought in Texas.

Chicken is up too.

BTW smoking 6 chickens take 6 to 8 hours.

You cook them to @ 145 degrees and let rest for 15 minutes. The will rise to that magic 165 while resting..........

The slow smoking will insure a juicy bird that can be reheated and stay moist.

You suggestion at 250 works for 1 bird. But you can easily over cook it.

I recommend the use of a remote digital thermometer when doing the bird.
Also do the in the beer can style in a shallow pan. This makes it unnecessary to turn the bird.

For flavor I toss apples and oranges on the wood to produces a wet smoke.........thus no need to baste unless you want to with sauce at 120F

Great knowledge there man, you must be a Chef.

 

[papasmerf]

Great knowledge there man, you must be a Chef.

Left that for cash but still love to cook and eat.

and you?

 

[Dier]

Left that for cash but still love to cook and eat.

and you?

Used to work in the finest restaurants with the top Toronto chefs for over 15 years. Last 10 years as front of the house manager. I also left that for cash :biggrin2:.

 

[IFUSEEKAMY]

Yummy. Welcome to HUBGFE Dier

 

[Tornado]

Hello all.

 

[IFUSEEKAMY]

Helloooo Tornado

 

[oldguyzer]

Used to work in the finest restaurants with the top Toronto chefs for over 15 years. Last 10 years as front of the house manager. I also left that for cash :biggrin2:.

All bacon dishes, I presume. We kinda like bacon here at HUBGFE! It gets mentioned once or twice. :biggrin2:

 

[Slop]

Here just to keep cool and chill.

 

[IFUSEEKAMY]

Fantastic, Slop!

 

[Meanwhile]

Hanging out Funky & Music

 

[IFUSEEKAMY]

How's your Monday, Meanwhile?

 

[Aandroit]

Peace :-Cool/"

 

[Ataloss]

I should also introduce myself.

 

[IFUSEEKAMY]

Hi Aandroit

How do you do Ataloss?

 

[IKilo]

Count me in.

 

[Cardinal Fang]

Welcome IKilo.

 

[Smanks]

What's cooking?.