We just purchased an 18.5" Weber Smokey Mountain Smoker and cooked a chicken, which took about 3 hours. We took it out when it reached the proper temperature (175 degrees) and let it sit for the appropriate time (15 minutes). However, the skin was like leather and the smokey taste was overwhelming. Not a satsifactory experience at all. We followed instructions to the letter, but won't try this again until we figure out what went wrong. 3 Hours is a long time to wait for an inferior smoked chicken!

Any help or advice would be greatly appreciated.

Thanks,
Mike

On Mon, 7 Nov 2011 20:22:46 +0000, MikeandCori
> wrote:

>
>We just purchased an 18.5" Weber Smokey Mountain Smoker and cooked a
>chicken, which took about 3 hours. We took it out when it reached the
>proper temperature (175 degrees) and let it sit for the appropriate time
>(15 minutes). However, the skin was like leather and the smokey taste
>was overwhelming. Not a satsifactory experience at all. We followed
>instructions to the letter, but won't try this again until we figure out
>what went wrong. 3 Hours is a long time to wait for an inferior smoked
>chicken!
>
>Any help or advice would be greatly appreciated.
>
>Thanks,
>Mike


What instructions?

You cooked it too long at low temperature. Chicken does not need the
"low and slow" but use 350 to 400 degrees and go easy on the smoke.
You don't need visible smoke either.

"Ed Pawlowski" > wrote in message
...
> On Mon, 7 Nov 2011 20:22:46 +0000, MikeandCori
> > wrote:
>
>>
>>We just purchased an 18.5" Weber Smokey Mountain Smoker and cooked a
>>chicken, which took about 3 hours. We took it out when it reached the
>>proper temperature (175 degrees) and let it sit for the appropriate time
>>(15 minutes). However, the skin was like leather and the smokey taste
>>was overwhelming. Not a satsifactory experience at all. We followed
>>instructions to the letter, but won't try this again until we figure out
>>what went wrong. 3 Hours is a long time to wait for an inferior smoked
>>chicken!
>>
>>Any help or advice would be greatly appreciated.
>>
>>Thanks,
>>Mike
>
>
> What instructions?
>
> You cooked it too long at low temperature. Chicken does not need the
> "low and slow" but use 350 to 400 degrees and go easy on the smoke.
> You don't need visible smoke either.

Same with turkey. Low and slow results in leathery skin as well.

"MikeandCori" > wrote in message
...
>
> We just purchased an 18.5" Weber Smokey Mountain Smoker and cooked a
> chicken, which took about 3 hours. We took it out when it reached the
> proper temperature (175 degrees) and let it sit for the appropriate time
> (15 minutes). However, the skin was like leather and the smokey taste
> was overwhelming. Not a satsifactory experience at all. We followed
> instructions to the letter, but won't try this again until we figure out
> what went wrong. 3 Hours is a long time to wait for an inferior smoked
> chicken!
>
> Any help or advice would be greatly appreciated.
>
> Thanks,
> Mike
>
>
Did you roast it with a full water bath and a temp. of 225-250F? That will
give you leathery skin. When we roast chicken it's with the water bowl
empty. The internal temp then is about 350F, and the chicken takes 1-1.5
hours, depending on the weight. You accomplish about the same thing with the
chicken cooked indirectly on the Weber kettle. We also like beer can
chicken. The chicken goes on the bottom grate, with baskets of charcoal on
either side. The radiant heat from the side gives you a good crispy skin.

Kent

On Nov 7, 12:22*pm, MikeandCori <MikeandCori.
> wrote:

<snip string of statements>

> Any help or advice would be greatly appreciated.
>

What's your question?

"tutall" > wrote in message
...
On Nov 7, 12:22 pm, MikeandCori <MikeandCori.
> wrote:

<snip string of statements>

> Any help or advice would be greatly appreciated.
>

>What's your question?



Reread the OP's post