Hi All,
2nd time using the smoker and I was going to try one of the recipes from the susanminor.org recipes..It is the Smoked Bacon Wrapped Chicken.
http://www.susanminor.org/forums/showthread.php?t=43
Recipe is simple enough but my problem is what temp? Here is the recommendation...
"Heat Bradley at least 30 minutes. Set heat slider 3/4 way to the right. Suggested 4 pucks of your favorite wood. (I used maple this time.) About 2-1/2 to 2-3/4 hours it will be smoked/ cooked."
Since I have a digital I was not sure what temp the heat slider being 3/4 to the right is? Any suggestions as to what temp to set it at?
Thanks
With my digital I set it to @ 225*. Just have to move temp setting up or down till you get in the ballpark. But the oven display it not accurate at all. I use an independent thermometer (maverick et-73) to see what the temp is inside the tower. Others will be by with more info.
Hey Mike,
Thanks for the tip. I do have the ET-73.
Make sure when you wrap them with the bacon that you do not leave any "escape paths" for the cheese.
It will make a mess of your V-tray, since some of the cheese will find its way out anyway...
but man o man are those things good!
I also have the BDS and when i do chicken i set the cabnet temp to 250 F and pull the chicken out when the IT hits 160 F
My reason for the higher temp is to get the bird above the danger point faster and help crisp up the bacon
I agree 100% with OU812. 250 degree box temp and an IT of 160.
FLBR is correct when he says they are oh so good!
KyNola
Yep, around 250 for chicken.
Quote from: SteelHeel on August 27, 2009, 07:04:38 AM
Hey Mike,
Thanks for the tip. I do have the ET-73.
No problem.
Welcome SteelHead
The bacon wrapped Chicken is on my list to do, so I can not comment on it, but welcome to the forum
Mike