Temperature Question

[SteelHeel]

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

[mikecorn.1]

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.

[SteelHeel]

Hey Mike,

Thanks for the tip.  I do have the ET-73. 

[FLBentRider]

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!

[OU812]

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

[KyNola]

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

[pensrock]

Yep, around 250 for chicken.

[mikecorn.1]

Hey Mike,

Thanks for the tip.  I do have the ET-73. 

No problem.

[mikeradio]

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