Decided to smoke some split chicken breasts for dinner tomorrow. After thawing out the chicken I seasoned it with BBQ seasoning and sea salt, then lit my charcoal chimney. This time I didn’t wait until the entire chimney was burning but waiting until about 1/4 of it was lit. I wanted to keep the temperature in the smoker lower then normal to give it a longer smoke time. Though, keeping the temperatures low was my intentions, it didn’t happen that way. I should have closed more of the air valves sooner. The graph below shows the temperature incline up to 265 in the first hour. Next time, I’ll close down 3 of the 4 air valves sooner.
Temperature Graphs
Raw Data
| # | Time | Smoker Temp | Open Valves | Meat Temp | Extra |
|---|---|---|---|---|---|
| 1 | 6:30 pm | 140 | 4 | 70 | |
| 2 | 7:00 pm | 170 | 4 | 100 | |
| 3 | 7:30 pm | 265 | 1 | 162 | |
| 4 | 7:52 pm | 250 | 1 | 180 | alarm 180 |
| 5 | 8:15 pm | 270 | 1 | 200 | alarm 200 |
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