ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-05-2011, 11:45 PM   #1
IbrahimSS
Full Fledged Farker
 
Join Date: 11-15-10
Location: NJ
Downloads: 0
Uploads: 0
Default At what temperature do most people smoke chicken?

Hello

In the past I've smoked chicken at the low and slow 225-250 range. However when I asked about smoking a turkey around Thanksgiving people were recommending cooking it more around the 375 range. Is that just true turkey or do people also cook their chickens at a higher temp?

In the low and slow range it is seriously slow to get to 165 internal temp on a chicken. I'm wondering if I'm wasting time or doing the right thing.

Thanks
Sam
__________________
18.5" WSM (Model #2820)
UDS
Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me
IbrahimSS is offline   Reply With Quote


Unread 02-06-2011, 12:02 AM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I do chicken in the 350-375 range, same as turkeys.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 02-06-2011, 12:05 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

I smoke everything at 225 to 245 degrees. Doesn't matter what it is.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 02-06-2011, 12:10 AM   #4
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

I smoke whole birds in the 250 range. I grill chicken breasts at 350-375. I smoke wings, at 225, but in a sauce bath to keep them from drying out.
When I spatchcock a whole chicken, I treat it as I would breasts
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-06-2011, 12:20 AM   #5
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Lately I've been going from 300-350 for chicken & I've been getting results more to my liking - skin is much better and chicken is still really juicy.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 02-06-2011, 12:50 AM   #6
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

350 or you will eat rubber.
__________________
Michael
KCBS/PNWBA
Custom Engraved Wine Barrel Lids

"Hold on, if love is the answer you're home" - Daft Punk
NorthwestBBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-06-2011, 12:54 AM   #7
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Quote:
Originally Posted by NorthwestBBQ View Post
350 or you will eat rubber.
Skin crisps up nicely if you put it on high heat at end, but I do put butter under skin to avoid the rubber chicken
__________________
Sir Porkalot aka John

Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky
CBBQA & KCBS member: Sir Porkalot BBQ Team
NC & NorCal (Yes I stay confused)
BLUE Thermapen
Visit my website: http://www.sirporkalot.com
SirPorkaLot is offline   Reply With Quote


Unread 02-06-2011, 04:45 AM   #8
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

I agree with most of the others...high heat it!! You can rock some nicely trimmed thighs in about 30 minutes if you push your temps to 375+.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Unread 02-06-2011, 06:46 AM   #9
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Downloads: 0
Uploads: 0
Default

Chickens like higher heat. If you don't want it rubbery I would go 350 to 375.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Unread 02-06-2011, 07:05 AM   #10
Big Jim BBQ
Take a breath!
 
Big Jim BBQ's Avatar
 
Join Date: 05-06-10
Location: Lake Harding, Al
Downloads: 0
Uploads: 0
Default

I like it in the 350 range myself. I don't like my chicken to have too much of the smoke flavor. 350 until breasts are about 165 IT and thighs at 175 works best for me.
__________________
[B]BigJim[/B]

[B]Charbroil CB940X[/B]
[B]Charbroil Bandera and an Old NB Bandera (in restoration)[/B]
[B]Charbroil [COLOR=red]RED[/COLOR][COLOR=black] infrared[/COLOR][/B]
[B][COLOR=black]Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go[/COLOR][/B]
[B]UDS x 2[/B]
[B]Super-Fast, Splash Proof, Precisely Accurate, Highly Visible [COLOR=darkorange]ORANGE[/COLOR] Thermapen[/B]
[B]Fast, Accurate and Shipped Free [COLOR=navy]BLUE [/COLOR]Thermapen, Maverick ET-73, Maverick ET-732 x2[/B]
Big Jim BBQ is offline   Reply With Quote


1 members found this post helpful.
Unread 02-06-2011, 08:31 AM   #11
RedPig
Full Fledged Farker

 
Join Date: 10-09-10
Location: Hampton Roads, VA
Downloads: 0
Uploads: 0
Default

You'll get rubbery skin at lower temps. I really don't see a need to go low with chicken. It takes smoke readily, in fact you can easily over smoke if your not careful. Minimum I try to go is 275 and I generally hover around 325 depending on the cut.
__________________
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0
RedPig is offline   Reply With Quote


Unread 02-06-2011, 10:40 AM   #12
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Grail View Post
I smoke everything at 225 to 245 degrees. Doesn't matter what it is.
Same here but I cook the chicken in the hottest part. You can then do a reverse sear on them at the end to crisp up the skin. And sometimes when smoking, I use skinless.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a cool fold up camping grill, Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Unread 02-06-2011, 10:45 AM   #13
ZILLA
is Blowin Smoke!
 
ZILLA's Avatar
 
Join Date: 12-01-05
Location: Universal City, Texas
Downloads: 0
Uploads: 0
Default

I prefer cooking birds in the hot spot at 275* in the offset. I think it gives a nice balance of smoke for the meat and sizzle for the skin as well as keeping the cook time reasonable.
ZILLA is offline   Reply With Quote


Unread 02-06-2011, 10:58 AM   #14
IbrahimSS
Full Fledged Farker
 
Join Date: 11-15-10
Location: NJ
Downloads: 0
Uploads: 0
Default

Thanks everyone... I'll give it a try and report back with the results.
__________________
18.5" WSM (Model #2820)
UDS
Used Lang 48 or Meadow Creek TS60 or Klose being hunted for so if you know of any PM me
IbrahimSS is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoke temperature 1charliebob Q-talk 17 02-09-2011 08:40 PM
Meat temperature/ Smoke utvolsjeff Q-talk 12 08-30-2008 01:58 PM
Chicken for 55 people question NotleyQue Q-talk 2 06-09-2008 09:38 PM
Outside temperature and smoke color KC_Bobby Q-talk 13 12-31-2007 10:09 AM
temperature control/length of smoke break-thru RichardF Q-talk 11 01-03-2006 08:33 PM

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

Loading



All times are GMT -5. The time now is 06:18 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.