Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 02-19-2014, 12:21 PM   #31
is one Smokin' Farker

THoey1963's Avatar
Join Date: 01-08-14
Location: San Antonio, TX
Downloads: 0
Uploads: 0

Well, when I cooked chicken on my gasser, I got it down to where I was going by time and look, but I still stuck a pen in it when I pulled it. I always pull around 160*.

With the WSM, I should have kept a probe in it, as it cooked faster than I expected. Pulled in the 190* range. Was still tender and juicy, but the skin was toast.

Remember, you can cook for other people a million times and be considered a good/great cook. But the one time you get someone sick, it'll stick with you forever.

Weber Smokey Mountain 22.5" - Weber Genesis S-330
Pitmaster IQ-120 - Thermopen - Maverick ET-733
KCBS member
THoey1963 is offline   Reply With Quote

Unread 02-19-2014, 12:34 PM   #32
Jack Daniels
On the road to being a farker
Jack Daniels's Avatar
Join Date: 10-19-10
Location: Carol Stream, IL
Downloads: 0
Uploads: 0

Nah, just roll the dice. Who doesn't like chicken medium rare?

But seriously, I know my times and temps for what I'm doing so while I do temp each piece it's really only as a precaution induced by reasonable paranoia. Since I've gotten it down solid I've never temped a piece that wasn't good to go.
Jack Daniels is offline   Reply With Quote

Unread 02-19-2014, 05:32 PM   #33
is Blowin Smoke!
Saiko's Avatar
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0

Chicken is the one protein that I always always always check with a Thermapen. Breasts at 160, thighs and legs at 180. Doesn't matter if I'm grilling, sautéing, poaching, roasting, etc.
Undercooked chicken is rubbery, overcooked is dry and tasteless (mainly breasts). Not much of a window so I always check.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”

For links to all my BBQ Brethren recipe posts, click
Saiko is offline   Reply With Quote

Unread 02-19-2014, 06:08 PM   #34
Quintessential Chatty Farker

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0

Originally Posted by SmittyJonz View Post
165 for breasts ? what for thighs or Qtrs?
165-170 dark or light meat. I always temp especially poultry. It's like with pork these days, they are grain fed (with steroids) and the average harvest time for a chicken is 6 weeks from the egg. Sometimes their leg bones break because they grow so fast and support so much weight. Now a yard bird or wild pig I'll cook longer because of what they've ate.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.

Toast is offline   Reply With Quote

Unread 02-19-2014, 06:13 PM   #35
Tuff Dawg
Is lookin for wood to cook with.
Join Date: 07-08-10
Location: Gainesville, Georgia
Downloads: 0
Uploads: 0

Originally Posted by martyleach View Post
I always temp breast and thighs. Wings, never.
Same here unless the wing comes from a turkey
Rooster Smoker, Bulldog smoker all hand crafted
Tuff Dawg is offline   Reply With Quote

Unread 02-19-2014, 06:58 PM   #36
Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
Downloads: 0
Uploads: 0

poultry is a definite temp, better safe than sorry. wifey got food poisoning from grilled chicken once( I didn't cook it)
Party Gator
bananablack is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:31 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts