looking for advice on first Chicken Attempt

JohnMcD348 · 03-10-2007, 08:19 PM

Well, I'm finally going to try my hand at chicken tomorrow. What advice do you guys have for me as far as temps, time, etc. I'm also going to do a couple of slabs of ribs and a fatty or two just so we have something to eat in the evening in case the chicken sucks.

MilitantSquatter · 03-10-2007, 08:23 PM

What part of the chicken ? or are you doing a whole bird ?

The_Kapn · 03-10-2007, 09:25 PM

Big John--
If you are talking "comp" chicken, you are way behind the power curve!!!!!

I thought we gave you all the starting points and the process

If you are still up--call me. If not, call tomorrow and I will walk you through the steps.

(For those that don't know, Big John will start competing later this year--with his wife's blessing

His arsenal will be two Dera type cookers and two WSMs!)

TIM

JohnMcD348 · 03-11-2007, 08:17 AM

Thanks Tim. I'm not really doing a comp cook today. More of a proof of ability cook as far as the chicken goes. This will really be the first time I'm doing chicken other than a once attempted Spatch cooked one on the WSM right after I got it. I'm not even really prepping it alot. I'm doing quarters with the leg and thigh still intact. After this cook, if the chicken is at least edible, then I'll work toward the comp cook timeline.

03-10-2007, 08:19 PM	#1
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL	looking for advice on first Chicken Attempt Well, I'm finally going to try my hand at chicken tomorrow. What advice do you guys have for me as far as temps, time, etc. I'm also going to do a couple of slabs of ribs and a fatty or two just so we have something to eat in the evening in case the chicken sucks. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

03-10-2007, 08:23 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	What part of the chicken ? or are you doing a whole bird ? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-10-2007, 09:25 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Big John-- If you are talking "comp" chicken, you are way behind the power curve!!!!! I thought we gave you all the starting points and the process If you are still up--call me. If not, call tomorrow and I will walk you through the steps. (For those that don't know, Big John will start competing later this year--with his wife's blessing His arsenal will be two Dera type cookers and two WSMs!) TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

03-11-2007, 08:17 AM	#4
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL	Thanks Tim. I'm not really doing a comp cook today. More of a proof of ability cook as far as the chicken goes. This will really be the first time I'm doing chicken other than a once attempted Spatch cooked one on the WSM right after I got it. I'm not even really prepping it alot. I'm doing quarters with the leg and thigh still intact. After this cook, if the chicken is at least edible, then I'll work toward the comp cook timeline. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians