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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 10-12-2017, 05:11 PM   #16
smokeacholic
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I must be doing something wrong. I can not get bite thru skin without scraping the fat off and I cook 275-300 to a temp of 190-200. I only cook bone in thighs. When I temped them at 160 they were not done a the bone.
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Old 10-12-2017, 05:43 PM   #17
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Quote:
Originally Posted by smokeacholic View Post
When I temped them at 160 they were not done a the bone.
Nor should they be...
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Old 10-12-2017, 06:41 PM   #18
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No comp here but i eat and cook alot of chicken. Breast are good at 165 but i do not care for the texture of dark meat at that temp. 190+ for me
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