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Roasting Chicken Indoors - Lots of Smoke
Roasting Chicken Indoors - Lots of Smoke
Darn! I sent this post to rfc by mistake. Didn't mean to crosspost.
I've complained so much about the Allure III not being adequate, but
we are still using it and I am doing most of my cooking on the
leftside of the stove where the vent fan is located in order for the
steam to best go up into. The larger elements are located on the
rightside and do not adequately take up the steam.
Today I am roasting a chicken in the oven on convection @ 425º and the
smoke/steam is RUSHING out into the room 3' - can you believe this?
-- more from the right-hand-side oven vent. However, the Allure III
at full blast cannot capture this type of exhaust.
I have opened the windows, the exhaust fan is on highest, I have had
to turn off my furnace continuous fan (the ducts and furnace are new)
so this smoke will not permeate the new ducts (the smoke smell is all
over the house.)
I have poured a little water on the bottom of the roasting pan to keep
it from smoking as much.
My stove is
http :// www .sears,com /sr/javasr/product.do?BV UseBVCookie=Yes&pid=02246713000&cat=Cooktops,+Ranges+%26+Ovens&subcat=Slide-In+Ranges&vertical=APPL&ihtoken=1
Upset.
Dee
Darn! I sent this post to rfc by mistake. Didn't mean to crosspost.
I've complained so much about the Allure III not being adequate, but
we are still using it and I am doing most of my cooking on the
leftside of the stove where the vent fan is located in order for the
steam to best go up into. The larger elements are located on the
rightside and do not adequately take up the steam.
Today I am roasting a chicken in the oven on convection @ 425º and the
smoke/steam is RUSHING out into the room 3' - can you believe this?
-- more from the right-hand-side oven vent. However, the Allure III
at full blast cannot capture this type of exhaust.
I have opened the windows, the exhaust fan is on highest, I have had
to turn off my furnace continuous fan (the ducts and furnace are new)
so this smoke will not permeate the new ducts (the smoke smell is all
over the house.)
I have poured a little water on the bottom of the roasting pan to keep
it from smoking as much.
My stove is
http :// www .sears,com /sr/javasr/product.do?BV UseBVCookie=Yes&pid=02246713000&cat=Cooktops,+Ranges+%26+Ovens&subcat=Slide-In+Ranges&vertical=APPL&ihtoken=1
Upset.
Dee
Re: Roasting Chicken Indoors - Lots of Smoke
Dee Dee wrote:
> Darn! I sent this post to rfc by mistake. Didn't mean to crosspost.
>
> I've complained so much about the Allure III not being adequate, but
> we are still using it and I am doing most of my cooking on the
> leftside of the stove where the vent fan is located in order for the
> steam to best go up into. The larger elements are located on the
> rightside and do not adequately take up the steam.
>
> Today I am roasting a chicken in the oven on convection @ 425º and the
> smoke/steam is RUSHING out into the room 3' - can you believe this?
> -- more from the right-hand-side oven vent. However, the Allure III
> at full blast cannot capture this type of exhaust.
Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a pretty
hot roasting temp. Any oven will produce a lot of smoke, even with water in
the bottom of the pan. I tend to roast my chix at 350 or 375.
Hope you got things cleared out OK.
--
Dave
www .davebbq,com
Dee Dee wrote:
> Darn! I sent this post to rfc by mistake. Didn't mean to crosspost.
>
> I've complained so much about the Allure III not being adequate, but
> we are still using it and I am doing most of my cooking on the
> leftside of the stove where the vent fan is located in order for the
> steam to best go up into. The larger elements are located on the
> rightside and do not adequately take up the steam.
>
> Today I am roasting a chicken in the oven on convection @ 425º and the
> smoke/steam is RUSHING out into the room 3' - can you believe this?
> -- more from the right-hand-side oven vent. However, the Allure III
> at full blast cannot capture this type of exhaust.
Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a pretty
hot roasting temp. Any oven will produce a lot of smoke, even with water in
the bottom of the pan. I tend to roast my chix at 350 or 375.
Hope you got things cleared out OK.
--
Dave
www .davebbq,com
Re: Roasting Chicken Indoors - Lots of Smoke
On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a pretty
> hot roasting temp. Any oven will produce a lot of smoke, even with water in
> the bottom of the pan. I tend to roast my chix at 350 or 375.
>
> Hope you got things cleared out OK.
>
> --
> Davewww .davebbq,com
It's calming down -- but I think DH is going to have to take the
'heat' on this one ;-). He wanted a crispy chicken and produced two
recipes, one at 425, the other at 450. No more 425 degree roasted
chicken!
Dee
On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a pretty
> hot roasting temp. Any oven will produce a lot of smoke, even with water in
> the bottom of the pan. I tend to roast my chix at 350 or 375.
>
> Hope you got things cleared out OK.
>
> --
> Davewww .davebbq,com
It's calming down -- but I think DH is going to have to take the
'heat' on this one ;-). He wanted a crispy chicken and produced two
recipes, one at 425, the other at 450. No more 425 degree roasted
chicken!
Dee
Re: Roasting Chicken Indoors - Lots of Smoke
"Dee Dee" <deedovey@shentel,net > wrote in message
news:1173125167.626134.247570@8g2000cwh.googlegroups,com ...
> On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
>> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a
>> pretty
>> hot roasting temp. Any oven will produce a lot of smoke, even with water
>> in
>> the bottom of the pan. I tend to roast my chix at 350 or 375.
>>
>> Hope you got things cleared out OK.
>>
>> --
>> Davewww .davebbq,com
>
> It's calming down -- but I think DH is going to have to take the
> 'heat' on this one ;-). He wanted a crispy chicken and produced two
> recipes, one at 425, the other at 450. No more 425 degree roasted
> chicken!
> Dee
I do 425 (standard gas over) for 30 mins then 325 for the remainder of the
time (about 45 minutes for a 4 lb bird). Works perfectly every time. Never
any smoke, although we have a pretty powerful extractor fan.
Remsleep
"Dee Dee" <deedovey@shentel,net > wrote in message
news:1173125167.626134.247570@8g2000cwh.googlegroups,com ...
> On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
>> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a
>> pretty
>> hot roasting temp. Any oven will produce a lot of smoke, even with water
>> in
>> the bottom of the pan. I tend to roast my chix at 350 or 375.
>>
>> Hope you got things cleared out OK.
>>
>> --
>> Davewww .davebbq,com
>
> It's calming down -- but I think DH is going to have to take the
> 'heat' on this one ;-). He wanted a crispy chicken and produced two
> recipes, one at 425, the other at 450. No more 425 degree roasted
> chicken!
> Dee
I do 425 (standard gas over) for 30 mins then 325 for the remainder of the
time (about 45 minutes for a 4 lb bird). Works perfectly every time. Never
any smoke, although we have a pretty powerful extractor fan.
Remsleep
Re: Roasting Chicken Indoors - Lots of Smoke
On Mar 5, 5:00 pm, "Remsleep" <reply@this newsgroup.ok> wrote:
> "Dee Dee" <deedo...@shentel,net > wrote in message
>
> news:1173125167.626134.247570@8g2000cwh.googlegroups,com ...
>
>
>
>
>
> > On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
> >> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a
> >> pretty
> >> hot roasting temp. Any oven will produce a lot of smoke, even with water
> >> in
> >> the bottom of the pan. I tend to roast my chix at 350 or 375.
>
> >> Hope you got things cleared out OK.
>
> >> --
> >> Davewww .davebbq,com
>
> > It's calming down -- but I think DH is going to have to take the
> > 'heat' on this one ;-). He wanted a crispy chicken and produced two
> > recipes, one at 425, the other at 450. No more 425 degree roasted
> > chicken!
> > Dee
>
> I do 425 (standard gas over) for 30 mins then 325 for the remainder of the
> time (about 45 minutes for a 4 lb bird). Works perfectly every time. Never
> any smoke, although we have a pretty powerful extractor fan.
>
> Remsleep- Hide quoted text -
>
> - Show quoted text -
At 30 minutes is when the smoking started. We let this 5# bird go for
1:30 minutes, but it was very juicy in spite of the length of time and
high inside-of-the-bird temperature.
I think I will check the temperature of the oven.
Thanks,
Dee
On Mar 5, 5:00 pm, "Remsleep" <reply@this newsgroup.ok> wrote:
> "Dee Dee" <deedo...@shentel,net > wrote in message
>
> news:1173125167.626134.247570@8g2000cwh.googlegroups,com ...
>
>
>
>
>
> > On Mar 5, 2:23 pm, "Dave Bugg" <davebu...@yahoo,com > wrote:
> >> Sorry to hear about all that smoke, Dee. Just a thought, but 425 is a
> >> pretty
> >> hot roasting temp. Any oven will produce a lot of smoke, even with water
> >> in
> >> the bottom of the pan. I tend to roast my chix at 350 or 375.
>
> >> Hope you got things cleared out OK.
>
> >> --
> >> Davewww .davebbq,com
>
> > It's calming down -- but I think DH is going to have to take the
> > 'heat' on this one ;-). He wanted a crispy chicken and produced two
> > recipes, one at 425, the other at 450. No more 425 degree roasted
> > chicken!
> > Dee
>
> I do 425 (standard gas over) for 30 mins then 325 for the remainder of the
> time (about 45 minutes for a 4 lb bird). Works perfectly every time. Never
> any smoke, although we have a pretty powerful extractor fan.
>
> Remsleep- Hide quoted text -
>
> - Show quoted text -
At 30 minutes is when the smoking started. We let this 5# bird go for
1:30 minutes, but it was very juicy in spite of the length of time and
high inside-of-the-bird temperature.
I think I will check the temperature of the oven.
Thanks,
Dee
Re: Roasting Chicken Indoors - Lots of Smoke
Dee Dee wrote:
> At 30 minutes is when the smoking started. We let this 5# bird go for
> 1:30 minutes, but it was very juicy in spite of the length of time and
> high inside-of-the-bird temperature.
> I think I will check the temperature of the oven.
I regularly do poultry at 450 for twenty to thirty minutes before
dropping the oven temp to 325 for the duration. Never smokes me out of
the house, but results in crispy skin and juicy meat.
Matthew
--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?
Dee Dee wrote:
> At 30 minutes is when the smoking started. We let this 5# bird go for
> 1:30 minutes, but it was very juicy in spite of the length of time and
> high inside-of-the-bird temperature.
> I think I will check the temperature of the oven.
I regularly do poultry at 450 for twenty to thirty minutes before
dropping the oven temp to 325 for the duration. Never smokes me out of
the house, but results in crispy skin and juicy meat.
Matthew
--
I'm a consultant. If you want an opinion I'll sell you one.
Which one do you want?
Re: Roasting Chicken Indoors - Lots of Smoke
Have you considered putting two cups of water in the roasting pan so
the fat drips into it and does not burn off and smoke? It's a trade
secret, but I'll sell it to you for only $50.
Have you considered putting two cups of water in the roasting pan so
the fat drips into it and does not burn off and smoke? It's a trade
secret, but I'll sell it to you for only $50.
Re: Roasting Chicken Indoors - Lots of Smoke
On Mon, 5 Mar 2007 11:23:51 -0800, "Dave Bugg" <davebugg2@yahoo,com >
wrote:
> Any oven will produce a lot of smoke, even with water in
>the bottom of the pan. I tend to roast my chix at 350 or 375.
I convection roast at 300 to 325F. Any higher burns the skin and the
meat is raw.
On Mon, 5 Mar 2007 11:23:51 -0800, "Dave Bugg" <davebugg2@yahoo,com >
wrote:
> Any oven will produce a lot of smoke, even with water in
>the bottom of the pan. I tend to roast my chix at 350 or 375.
I convection roast at 300 to 325F. Any higher burns the skin and the
meat is raw.
