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  • Chicken and ribs

    Have any of you tried smoking ribs and chicken parts at the same time?
    On Sunday I hope to do some ribs (3-2-1) and some chicken thighs.
    Am wondering if doing the chicken at the same temp as the ribs would work fine or not. I know they won't take as long but I think 2 3/4 - 3 hours should be about right at around 220 or so.
    Is this doable? or should I think up something else?
    Thanks,
    Don

    Traeger il' Tex
    Traeger PTG
    Great Outdoors Smoky Mountain gas
    Weber Genesis 330s
    Big Chief

  • #2
    Grill yer chicken. You won't like chicken done at 225-250. Rubber skin, poor fat rendering. If you want to put it on a smoker... run it north of 275-300
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Thanks Richtee,
      I suspected the skin would be soft.
      I like it nice and crisp so grilling it is.

      Don

      Traeger il' Tex
      Traeger PTG
      Great Outdoors Smoky Mountain gas
      Weber Genesis 330s
      Big Chief

      Comment


      • #4
        What Rich said and....if you ever combine chicken with anything else in the smoker, always put the chicken below any other foods. That way, you won't potentially contaminate anything else. It's the whole danger zone issue.
        Pete
        Large BGE
        Char Broil Tru-Infrared Commercial series

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        • #5
          If you wanted, you could pull your ribs off early and hold them wrapped in towels and placed in a cooler, then kick the heat up on the smoker to crisp the skin and render fat.... I do something similar on my Weber kettles....
          Once you go Weber....you never call customer service....

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          • #6
            Originally posted by IrishChef View Post
            If you wanted, you could pull your ribs off early and hold them wrapped in towels and placed in a cooler, then kick the heat up on the smoker to crisp the skin and render fat.... I do something similar on my Weber kettles....
            there ya go... if you have that range on the smoker. Ribs will keep the hour or so the thighs take easy. Nice IC :{)
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

            Comment


            • #7
              Thanks all,
              I actually ended up stumbling on a great deal on the Traeger PTG on closeout for $113 and the digital controller for $35so I will break that in with the chicken.
              Thanks for all the great responses.
              Don

              Traeger il' Tex
              Traeger PTG
              Great Outdoors Smoky Mountain gas
              Weber Genesis 330s
              Big Chief

              Comment


              • #8
                Originally posted by drifterdon View Post
                Thanks all,
                I actually ended up stumbling on a great deal on the Traeger PTG on closeout for $113 and the digital controller for $35so I will break that in with the chicken.
                Thanks for all the great responses.
                Don
                Curious on your thoughts on the PTG after you use it. Looks like a pretty cool piece of gear
                sigpic

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