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Old 12-16-2006, 02:28 PM   #1
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low temp

cant get my temp above 200* for some reason today, is it safe to cook that low

hovering around 199-201

am i in for a truly low and slow night?
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Old 12-16-2006, 02:29 PM   #2
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What are you cooking on, CH? 180-250 is BBQ so you are ok.
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Old 12-16-2006, 02:36 PM   #3
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smoking 2 whole chickens for some pulled chicken

as long as it dosent go below 140* im good right?
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Old 12-16-2006, 02:39 PM   #4
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I wouldn't worry about it.
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Old 12-16-2006, 02:39 PM   #5
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what kind of cooker and what are you vents set at? intake and exhaust?
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Old 12-16-2006, 02:42 PM   #6
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well its a chargriller i modified with a gas burner today , it will prolly be the franken grillers first and last cook
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Old 12-16-2006, 02:45 PM   #7
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Quote:
Originally Posted by crazyhorse
smoking 2 whole chickens for some pulled chicken

as long as it dosent go below 140* im good right?
Poultry is the one thing I WOULD worry about cooking at that low of a temp. The reason is, due to the very low pit temps that chicken will sit in the danger zone (40*-140*) for an extended period of time, thus letting the bad bacteria culminate. Get your temps up to no lower than 235* grate temp in my opinion. I cook my poulty when "smoking" between 235*-250* (dome temp on the WSM between 250*-265*).
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Old 12-16-2006, 02:47 PM   #8
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Quote:
Originally Posted by crazyhorse
well its a chargriller i modified with a gas burner today , it will prolly be the franken grillers first and last cook
Even with the gas burner the temps won't get any higher??? Have you calibrated your thermometers? Just looking for clues for ya here.
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Old 12-16-2006, 02:50 PM   #9
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Maybe too much heat is leaking out? Maybe try making some ropes out of alluminum foil and seal around the lid..then adjust the gas intake accordingly? ...Dunno just a SWAG.
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Old 12-16-2006, 02:53 PM   #10
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im using a taylor digital at grate level

got the idea from here
http://www.davepeckham.com/bandera/0.html


my burner just dosent seem to put the heat out
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