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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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Old 07-24-2009, 09:20 PM   #16
Brauma
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I cook at 250* till they are 180* internal. Usually 3 - 3&1/2 hours.
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Old 07-24-2009, 09:21 PM   #17
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Temp every piece
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Old 07-24-2009, 09:22 PM   #18
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180 to 190 will be done and tastey brother!!!!
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Old 07-24-2009, 11:58 PM   #19
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Quote:
Originally Posted by Rick's Tropical Delight View Post
....for me, hickory is too strong a smoke for chicken and i use only cherry and lump charcoal, but that's me.
I fully agree here. Hickory is great, but use it in moderation, especially with chicken. I just did a batch of thighs and got a little too much hickory in the mix and it was definitely noticeable. Cherry, Apple or another fruit wood would be better to use as the majority of your smoke. Using 25% Hickory and 75% Fruit wood would make a nice mixture.
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Old 07-25-2009, 04:17 AM   #20
Chuckwagonbbqco
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There are 2 opinions to think about. Your opinion when you think the chicken is ready, and the people being served also have an opinion. Smoked chicken often gets very little color change. I have had chicken that the bones are falling out of---and someone in the food line complaining that the chicken is still pink. I tend to overcook chicken when serving the public---just for insurance. I try to run all chicken thru the hot spot on the smoker before serving----it browns up the color.
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