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Old 12-16-2006, 03:28 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, 03:29 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, 03:36 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, 03:39 PM   #4
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I wouldn't worry about it.
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Old 12-16-2006, 03:39 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, 03:42 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, 03:45 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, 03:47 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, 03:50 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, 03:53 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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Old 12-16-2006, 04:02 PM   #11
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Quote:
Originally Posted by crazyhorse
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
I take it that you've calibrated it in boiling water? I've been "burnt" by a incorrectly reading thermo.
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Old 12-16-2006, 04:13 PM   #12
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up to 220* now, im not opening that lid to check the thermo while shes hot


gonna take it to 180 in the thigh, that should kill any baddies right
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Old 12-16-2006, 04:16 PM   #13
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can you grab the therm out real quick and test it?
Odds are it's not 20 degrees off. Still, better safe
than sorry. Especially with chicken.
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Old 12-16-2006, 04:21 PM   #14
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Quote:
Originally Posted by crazyhorse
up to 220* now, im not opening that lid to check the thermo while shes hot


gonna take it to 180 in the thigh, that should kill any baddies right
For sure... 180 may be pushing it though. You may end up a lil dry.
Check this out..
http://www.bbq-4-u.com/viewtopic.php?t= ... en+degrees
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Old 12-16-2006, 04:36 PM   #15
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tested therm its 4* off, reading 208* in boiling water
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Old 12-16-2006, 04:37 PM   #16
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now real quick, lift the lid and stick it back in...REAL QUICK!
Enjoy the rest of your cook.
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Old 12-16-2006, 04:38 PM   #17
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You get down into the low 200's and below you turn a bbq pit into a jerky making dehydrator moochine. Thats why I always trying to try to convince these yankees to turn up the heat. Got a death threat over at the Widder Bassos forum a few years back when I suggested 225 was too low to cook a butt. I suggest you figger out why you aint pumping out no heat.

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Old 12-16-2006, 04:44 PM   #18
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so should i order a pizza or take the chicken to 180*?
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Old 12-16-2006, 05:01 PM   #19
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Order a pizza and cut the chicken up and throw it on top of the pie with some BBQ sauce
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Old 12-16-2006, 05:06 PM   #20
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Quote:
Originally Posted by crazyhorse
so should i order a pizza or take the chicken to 180*?
If you're worried about it, take it to 180*. That's what they make BBQ Sauce for!
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