Temperature Help!!!

josbocc · March 21, 2009, 04:31:04 AM

Help Someone,

Gonna try some of Raye Minor's Bacon wrapped Chicken Breasts..., but her recipe tells you to slide the heat slider to 3/4. I have a DBS6, and the whole heat slider thing is foreign to me.

Can anyone tell me what temp 3/4 on the heat slider equates to, and what IT I should take those wrapped breasts should go to? Any assistance would be greatly appreciated. Thanks!!!

Jeff

FLBentRider · March 21, 2009, 04:41:00 AM

I have done these in my OBS. I would shoot for around 200-210. Internal temp 160-165.

If these are the ones with cheese, make sure the cheese does not have any easy exits and be prepared for a messy v-tray.

Up In Smoke · March 21, 2009, 04:43:14 AM

FLB hit it, wouldn't go over 210,
that reminds me....i haven't made any in a while.

Tenpoint5 · March 21, 2009, 05:13:21 AM

Raye Minor's Bacon wrapped Chicken Breasts..., but her recipe

Jeff,
I'm sure Oldman will get a chuckle out of it but Raye is a Him.

josbocc · March 21, 2009, 05:26:20 AM

My Apologies Raye :-[ :-[ :-[ :-[ :-[,

I'm always sticking my foot into my own mouth. The friends that are going to have this meal with us have a 17 year old son that is not exactly the most masculine guy in the world, and two summers ago when dinner was ready, I looked at him and his sister and said, "OK ladies, suppers ready." Still haven't quite atoned for that one yet.

FLB, 10.5, and UIS, Thanks. I finally figured out the whole Photobucket thing, so hopefully I'll be able to post the results.

Thanks Again,

Jeff

Tenpoint5 · March 21, 2009, 05:30:05 AM

Jeff
I noticed your tag line "The wood doesn't talk back" you have to remember and maybe add that "Silence is Golden" much the same as the color of the Love that the smoke leaves on everything as it passes by.

josbocc · March 21, 2009, 07:33:32 AM

Quote"Silence is Golden"

No Doubt :-X

Just left the supermarket, about $65 worth of Chicken Breasts, Sliced Ham, Provolone, Bacon, some "Wobbly Pop" and of course a few Jalapenos beacuse we must have ABT's on the side.

Thanks again for everyone's input,

Jeff

FLBentRider · March 21, 2009, 08:06:31 AM

I have done these, and they are great, but watch for the leaky cheese....

Mr Walleye · March 21, 2009, 08:20:04 AM

Josbocc

These are really good. I like to throw a few of my favorite spices into them as well when putting them together. The other thing I do a little different is I pull them from the smoker a little early and finish them on a sheet pan in the oven under the broiler for a few minutes. I just prefer my bacon a little bit crispy. SS has a post where he did the final finish in the Big Easy to crisp them up a bit and they looked great as well.

Mike

josbocc · March 21, 2009, 02:26:37 PM

They're in the smoker right now..., and I may just have to try the broiler bit because the bacon isn't quite where I'd like it. FLB you were on the money, leaky cheese. Oh well, my V-tray needed a good cleansing anyways.

I have taken some photos, and will post in a separate, and appropriate thread. Thanks again for everyone's help.

Jeff

FLBentRider · March 21, 2009, 03:17:01 PM

I put them under the broiler too.