Originally Posted by bsouth21
How would still get that bite through skin at the low temps?
My experience with low and slow on chicken is this. At 250 for 4 hrs leg quarters are nice, tender, and juicy. Skin is pretty much a chew toy.
The way I now like to BBq chicks now is at 325. I use a chargriller smoker pro without side smoker. I put a webber chimney of coals with a chunk of maple for smoke. I get the grilling surface over the coals nice and hot to sear the chicken on each side for about 3 minutes. Then I move them away from the heat and et them cook indirect for about an hour at 325-350. Only mop on my marinade every thirty minutes which would be once during the searing process, and twice more during the indirect cooking process.
How do they come out? Well skin is more crisp but bite threw, and the meat is juicy tender. Maybe not assss Juicy as low and slow at 225-250 but juicy and tender enough.