Smoked first chicken not sure if it was done

[mitch300]

Followong instructions here I smoked my first chicken. I have a BBQ galore offset. The breast was done and moist. However, the wings and drumsticks/thighs were redish/pink? I used only 1 chunk of apple wood that I added to my charcoal fire. How can the breast be done and yet the drumsticks not? I smoked the chicken 4&1/2 lb for close to 5 hours. The temp in the breast never got over 156 degrees though the juices were clear and when I cut into the breast they were done and very good.

[mitch300]

I forgot to mention I smoked the chicken at 235 degrees.

[Teleking]

Sounds under cooked to me. Cook to temperature not by time. Poultry should be 170 to 180 to be done (depending on who you ask). I cook all poultry to 180.
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[SoEzzy]

Was the pink on the outside near the skin or next to the bone?

If it was then this is the smoke ring on your chicken.

If it wasn't then you must have had an inside out chicken, as I've never been able to cook the breast to 165, and the legs etc haven't already been past 165 by 5 or 10 degrees!
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Here's a change Robert.

I still work here!

[OddThomas]

Hi,

Smoked chicken often has a pinkish color. You can check for clear running juices, the only way to be sure it's safe is cooking until you achieve 165 °F in the thickest part of the breast. My concern is your thermometer(s) might be off. Even at 235 °F, a 4-5 pound chicken should be totally cooked before the hour mark.

You can check your thermometer by filling a pitcher or similar sized container with ice, then topping it off with water. Let it sit for a minute or two then check the temperature of the ice water; make sure you have the entire probe's sensor submerged in the ice water and leave it there until it stops reading changes. If you're reading 32 °F you should be good. If not, you need to calibrate your thermometer so that it does read 32 °F.

[mitch300]

Thanks odd Thomas. I will check it.