Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 07-24-2009, 09:20 PM   #16
somebody shut me the fark up.
Brauma's Avatar
Join Date: 05-04-05
Location: Coral Bay, USVI

I cook at 250* till they are 180* internal. Usually 3 - 3&1/2 hours.
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote

Old 07-24-2009, 09:21 PM   #17
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA

Temp every piece
[B][FONT=Comic Sans MS]Tim[/FONT][/B]

[B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P
Smoke and Thistle Competition Barbecue Team
1Lazy1 Brand, A Texas Original
Lifetime member Displaced Texans
McClung is offline   Reply With Quote

Old 07-24-2009, 09:22 PM   #18
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi

180 to 190 will be done and tastey brother!!!!
peppasawce is offline   Reply With Quote

Old 07-24-2009, 11:58 PM   #19
Full Fledged Farker

Join Date: 12-03-08
Location: Mishawaka, IN

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.
1 - Weber Redhead (pre 1979)
1 - 22.5 One Touch Platinum - Brick Red
1 - 22.5 WSM
1 - 18.5 WSM
KCBS Member #52009
Certified MOINK Baller
cgwaite is offline   Reply With Quote

Old 07-25-2009, 04:17 AM   #20
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA

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.
Chuckwagonbbqco is offline   Reply With Quote


chicken thighs

Similar Threads
Thread Thread Starter Forum Replies Last Post
"Porky", Gamey", "Disgusting" Flavor Boshizzle Q-talk 40 04-25-2017 08:28 PM
Smokey Joe "Tall Boy" Gets Thumbs Up For Thighs thirdeye Q-talk 14 08-24-2011 11:36 PM
Friday Night Steaks..."Bistro Style"...(featuring "SizzleVision") JD McGee Q-talk 5 10-31-2009 02:06 PM
Food Network's "Next Big Star" winner. Another "Suzy Home Maker" persona. Bamabuzzard Q-talk 78 08-04-2009 11:42 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 08:47 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts