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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.


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Unread 06-29-2008, 07:43 AM   #1
gotwood
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Default Time Estimates for timing sake?

Wondering how long, at 230 degrees, people's esitmate for getting done the following......I need to start a log book so I dont have to ask here......

Split Chicken Breasts
Fatty
ABT

Thanks, Hoping to get everything out approx. same time.
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Unread 06-29-2008, 07:53 AM   #2
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Chix breast 2 to 2 1/2 hours
Fatty - 3-2-1 for a total of 6 hours
ABT 2 1/2 hours (but I like mine kind of crispy)
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Unread 06-29-2008, 08:17 AM   #3
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Quote:
Originally Posted by Smokin Gator View Post
Chix breast 2 to 2 1/2 hours
Fatty - 3-2-1 for a total of 6 hours
ABT 2 1/2 hours (but I like mine kind of crispy)
Now that's alittle long on the fatty time and you wrap in foil? I just put a regular 1lb chub in the cooker at 230 for roughly 2 hours...
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Unread 06-29-2008, 08:33 AM   #4
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Brent must like his food overcooked..........

Breasts are right but try chix at higher temps...
Fatty 2 hrs MAX!!!! (160 internal)
ABT's are done when they look good to you.
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Unread 06-29-2008, 08:44 AM   #5
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Yeah, yeah, yeah... I know the 3-2-1 method on a fatty gets the raised eyebrow... but don't knock it until you try it. I always did mine to 160 internal until someone posted a year or so ago about doing them 3-2-1. After I tried it I swore (literally) that I would do them no other way. I have stuck to it!!
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Unread 06-29-2008, 01:07 PM   #6
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Quote:
Originally Posted by Bbq Bubba View Post
Brent must like his food overcooked..........

Breasts are right but try chix at higher temps...
Fatty 2 hrs MAX!!!! (160 internal)
ABT's are done when they look good to you.
Only thing I can do for the chicken is put em on the top shelf, for higher temp that is.

Anyone think you need to worry about the juices from chicken dripping down on the food below????
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Unread 06-29-2008, 01:10 PM   #7
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Don't worry the heat from the cooker will kill the germs and you are cooking both meats to a safe temp!
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Unread 06-29-2008, 01:14 PM   #8
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Quote:
Originally Posted by Smokin Gator View Post
Yeah, yeah, yeah... I know the 3-2-1 method on a fatty gets the raised eyebrow... but don't knock it until you try it. I always did mine to 160 internal until someone posted a year or so ago about doing them 3-2-1. After I tried it I swore (literally) that I would do them no other way. I have stuck to it!!

Think we need a poll?
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