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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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04-21-2011, 09:42 PM | #1 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Chicken thigh cook time question....
If I had 8 medium sized (about the size of your standard computer mouse) thighs in a pan with butter on the smoker at 230 degrees, how long do you guys think it would take them to hit 174 IT....?? Or, how long would it take for them to get done....?? Thanks in advance.
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04-21-2011, 09:45 PM | #2 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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i would say close to 2 hours, but i dont cook mine in a pan. and i cook em around 250. so i guess my input for you is worthless.
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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04-21-2011, 09:58 PM | #3 |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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really come on
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04-22-2011, 12:25 AM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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In a pan with butter...now that's specific. Oh,except 174 degrees. I will go to my padded room now.
Thanks moderator.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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04-22-2011, 01:23 AM | #5 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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What is a sheoaaoww.....gloves brush chime in at anytime.
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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04-22-2011, 01:47 AM | #6 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Roughly 2.5 hours. But I'd recommend kicking that temp up to 275+. I've never had good luck at 230 - skin turns to rubber. Also, I'd recommend pulling them at 165-170 IT.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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04-22-2011, 12:28 PM | #7 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
To avoid the rubber skin, scrape it to make it thinner. Sent from my DROID2 using Tapatalk
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-22-2011, 01:52 PM | #8 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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+1 I also recommend cooking the chicken at a much higher temperatuire than 230* unless you are going to finish them on a hot grill.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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04-22-2011, 01:57 PM | #9 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I go 2 hours at 275, so I'll have to agree with 2-1/2.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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04-22-2011, 07:29 PM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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At 225-230 cook it 2.5 with the skin down. Flip it skin up and crank the heat for 30 minutes. This is also the time to sauce if you're going to (I don't use high sugar sauces so fair warning). The skin will be decently bite through...mine always used to be when I used that method. Times will vary with chicken size.
These days I tend to just cook around 325 and not worry about it. |
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04-22-2011, 09:12 PM | #11 |
Full Fledged Farker
Join Date: 07-22-05
Location: kansas
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Yep, i say crank the heat around 300 or so.
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