Food Smokers and Smoking Tips/Tricks/Techniques

Is there a rough rule of x hours per Y lbs at a certain temp for most of the time? Of course proper internal temp is key.

I know nothing of this.

 

Do I need to separate the boards to see it?

 

I actually think I see it. I'll need to take out the screws in the board to separate, but I think I see the spot to plug it in

 

Correct. Look at my pics, see the black wire with the gold end? It's right there.

 

Good. Take a pic to verify.

 

Usually an avg sized bird takes me 4-6 hours total. I try to go more by temps than time when smoking because I’ve had things outside my control really screw with my cooking times.

 

I will if I can figure out how to get this damned board disconnected. I am the worst at disconnecting these plastic pieces. And they got everything zip tied so nicely inside I'm tryin not to screw it up

 

Internal bird temp? Deepest part of the breast?

 

Most likely you won’t need to separate the boards to connect it. Rule number one is make sure all the power is off and unplugged. You should be able to use a small pair on needle nose pliers to connect it.

 

Spatchcocked at 400* a little under 2 hours. Done when it’s done lol 165*
https://www.seriouseats.com/2012/11...-thanksgiving-fast-easy-way-spatchcocked.html

 

Yup thickest part of the meat and don’t hit bone.

 

400? Isn't smoking typically low & slow?

 

I can't see the spot well enough to confirm if it's the right one or not so I will have to take it off

 

Low+slow poultry is less crispy juicy delicious at least in my experience
More useful for big chunks of tough meat
Or bacon lol

 

Just 1 side of the connector, cant tell if its push in or pry up tho. Might need a bigger hammer.

 

Right...makes sense given it's pretty lean with thin skin. Can you lay bacon on top?

 

Less crispy I can agree with but the juicy part isn’t an issue when I do mine.

 

That sounds promising lol