View Single Post
Unread 01-17-2013, 08:12 AM   #14
is one Smokin' Farker
NickTheGreat's Avatar
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0

Originally Posted by Eggspert View Post
Good information. I for one think too low and slow on chicken and it starts drying out. I like chicken cooked a little hotter 300 or 325. As long as there is not too much sugar in the liquid.

Eggspert BBQ
Thats what I found. I tried to low-n-slow some chicken breasts once, and it was like smokey sawdust
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote