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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2011, 10:25 AM | #1 |
Knows what a fatty is.
Join Date: 03-20-11
Location: Atlanta, Georgia
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Temp and time for chicken?
Got a whole chicken, halved and ready to go. I've also got a rack of baby backs. I did the spares last weekend and wanted to compare the baby backs. Plent of PRON to come.
For the chicken, I believe i'm looking for an internal temp of about 170. If I keep my WSM around 250-275, how long of a smoke are we talking about? I'm guessing 3 hours. |
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04-03-2011, 10:40 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I like my chicken done at a high temp, usually 325 - 350. At lower temps the skin is too rubbery. I'm guessing about 90 minutes at 325, but I haven't done anything but pieces for a long time.
I shoot for 165 in the thigh and 155 in the breast. You can put a small bag of ice on the breast to chill it so the breast and thigh are done at about the same time.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-03-2011, 10:42 AM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I'm with Ron on this one - I do my chicken raised direct in the same temp range to get the skin crispy - usually 90ish minnutes depending on the size of the bird.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-03-2011, 11:04 AM | #4 |
Knows what a fatty is.
Join Date: 03-20-11
Location: Atlanta, Georgia
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I was a little afraid of that......I need to cook the chicken at a higher temp. Hmmm, kind of makes doing ribss and chicken at the same time a little difficult.
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04-03-2011, 11:43 AM | #5 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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It's just a matter of timing - you can easily hold your cooked ribs for a couple uf hours while you get your chicken done. Wrap them in foil then in a towel and toss them into dry cooler - the cooler is an inculated box - those ribs will stay toasty for a while.
OR - you just get a second cooker...
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-03-2011, 12:05 PM | #6 | |
Knows what a fatty is.
Join Date: 03-20-11
Location: Atlanta, Georgia
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Quote:
For now, i'm going to cook the ribs for about 3-4 hours, take the ribs off, then crank the heat a little and put the chicken on. |
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