British BBQ Society Forums

I just tried my first smoke today on a chicken breast I cooked it for 1 hour at around 275 - 300 degrees F .(I really had trouble keeping the temperature low) When I cut it open I noticed that it was quite pink round the edges but not in the middle I've eaten it no it tasted good. Got my fingers crossed that its not going to make me ill! Lol! Anyone got any advise about the red around the edges and keeping the temp down?

The pink around the edge I would imagine is the smoke ring, as for you being ill if it was cooked in the middle the you will be fine

The outer layer of a chicken is definitely meant to be pink when smoked- it's the smoke ring and perfectly safe (and delicious) I always go for 70-75C in the thickest bit just to be safe.

Are you using a chimney starter and something similar to the minion method? Lighting all the coals simulaneously will make it quite hard to keep it at temperature in my experience.

I start about 5/6 medium sized lumps in a starter, then dump them in the coal pan surrounded by unlit lumpwood charcoal. Leave all vents open until it hits 200F, then close them all to about 25% (except the top which always stays wide open). This should help bring it to 225 without over-shooting. If you don't have a chimney, just start less coals than usual, you may just be using too much lit fuel for the volume of your smoker, especially if you're only using it for an hour!

What smoker do you have?

Hope this helps, Nick