I'm finally the master of my trash can smoker!

[fairygirl69]

I was only able to get the heat up to 185 according to two thermometers but I wondered if I was taking the temp from the wrong place (the top) when a lot of heat was generated at the bottom. I went with my gut feeling and put 6 bs chicken breasts sprinkled with my special house seasoning. It was done right on time (1 hour 25 minutes) according to everything I researched for a smoker that's heated to 225. They were the best bs chicken breasts I've ever made! That includes the grill and pan searing.

 

[FrankZ]

I put my thermometer at cooking level.

Did you brine the breasts?

 

[fairygirl69]

I put my thermometer at cooking level.

Did you brine the breasts?

Not this time but there will be a next time.

 

[pacanis]

The top will always measure hotter than below, unless you are right on top of the coals or heat. My Weber Smokey Mtn runs about 8 degrees colder from the dome to the fist grate to the one below that one.
As long as everything is coming out done is all that matters.

 

[fairygirl69]

I have learned it takes a little more skill to smoke food than grill, I think. But it was so rewarding when I fed a friend recovering in a nursing home some smoked chicken. She really needed some homemade food too!

 

[Zagut]

I hope your trash can isn't galvanized.

Not a great idea to get galvanized metal too hot.

 

[fairygirl69]

I hope your trash can isn't galvanized.

Not a great idea to get galvanized metal too hot.

Nope, not galvanized.

 

[roadfix]

In my 55 gallon upright drum smoker temps can vary as much as over 50F depending on where I probe for temp, even from center of grate to edge of grate there's a significant variance.

 

[fairygirl69]

In my 55 gallon upright drum smoker temps can vary as much as over 50F depending on where I probe for temp, even from center of grate to edge of grate there's a significant variance.

I wish I'd known that earlier lol. It would have saved me a lot of shoe leather meat.