Got me some bird legs

[StLouQue]

Breths,

I'm currently cooking a butt. BUT, could use a quick reminder on cooking time for chicken leg quarters...brain freeze. I'm thinking 1-1 1/2 hrs per pound at 225-ish degrees? Gonna try the CharBroil So-Flav on 'em too.

Thanks,

[in2que]

I use 225 and declare them done when the thigh meat is 165. The ones on the left side cook quicker until I figured out you need to turn them over and turn the shelf around after about 45 minutes. 1-1/2 - 2 hours should do it.

[StLouQue]

Cool...I wasn't too far off after all. Thanks for the tip and the internal temp reminder as well, Mark.

[in2que]

I didn't realize how much difference there was in heat on the left side until I made some nice sausage and chicken jerky on that side! :x

[StLouQue]

I assume jerky was not what you'd set out to make?

[in2que]

I assume jerky was not what you'd set out to make?

LOL, jerky wasn't on the menu that day. 8)

That Emo Philips quote just cracks me up!!!

[StLouQue]

Well...timing is something I remain in pursuit of...chicken is done for about an hour now, and the butt still has about 15-20 degrees to go. Everything is delayed about 1-1/2 hours. We had quite a little storm here, which compounded the vertical's heat loss due to my removing the heat shield....fark! It seems that I can't keep temps up. I use lump with a couple of hickory chunks each hour for the first three hours. When using the chunks, 225 is easier to maintain for 60 to 90 minutes. When I discontinue the chunks, the lump really needs to be replenished every 45-50 minutes or so. How are those charcoal baskets coming, Al? Consider this an order placed.

Heat shield is back in btw. Alright, I'm going to check my butt temp...should be close, since I can't type to save my life, a considerable amount of time, at least seems, to have passed.

Woo-hoo, Wendy just brought in a taste of the chicken (my first taste of Southern Flavor). The verdict...KILLER!!!! Thanks for the tips, gents.

Oh yeah...and Emo is the shizzzzz-nit!

Lay-tah