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 05-30-2011, 05:37 PM   #1
sammyman
Is lookin for wood to cook with.
 
Join Date: 05-26-11
Location: California
Downloads: 0
Uploads: 0
Default Chicken Legs and Back Ribs same WSM?

Can I smoke chicken in the same weber smokey mountain on the second rack while I am making ribs? I made my 2nd batch of ribs last night and they were awesome! They were just ever so slightly over cooked so the meat came off just a bit too easily.

Now I have guests coming over tonight and don't have enough ribs so I want to add some chicken legs. I am thinking a short marinade in italian dressing, add a little rub, and then into the weber while I am making some more ribs. Can you mix and match like this? I understand it might not be ideal, but can you get away with it?

How long should I cook chicken legs?
sammyman is offline   Reply With Quote


Unread 05-30-2011, 05:44 PM   #2
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

I don't have a WSM but I believe the common thinking would be to have the ribs on top. You an bump the temp a bit and have it hit the chicken and it would still be a decent temp once it reached the ribs.
__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Unread 05-30-2011, 05:54 PM   #3
sammyman
Is lookin for wood to cook with.
 
Join Date: 05-26-11
Location: California
Downloads: 0
Uploads: 0
Default

ribs are about 4 hours, and chicken about 1 hour, right? So add the chicken the last hour?
sammyman is offline   Reply With Quote


Unread 05-30-2011, 05:56 PM   #4
Bartstop
On the road to being a farker
 
Join Date: 03-19-10
Location: Kansas
Downloads: 0
Uploads: 0
Default

Do you wrap your ribs? If so, put the chicken on after you wrap them and crank the heat.



Dave
Bartstop is offline   Reply With Quote


Unread 05-30-2011, 05:58 PM   #5
sammyman
Is lookin for wood to cook with.
 
Join Date: 05-26-11
Location: California
Downloads: 0
Uploads: 0
Default

No, I havent wrapped them. I do the last hour hot though, like 285. That worked well last night.
sammyman is offline   Reply With Quote


Unread 05-30-2011, 06:18 PM   #6
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Downloads: 0
Uploads: 0
Default

I think you are going to be pushing it for legs to be done in one hour at 225. I cooked some thighs today for almost 2 hours at 325.
__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
watertowerbbq is offline   Reply With Quote


Unread 05-30-2011, 06:22 PM   #7
K-Barbecue
is one Smokin' Farker

 
K-Barbecue's Avatar
 
Join Date: 05-31-08
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

What temp are you cooking at? Say you are smoking the ribs at 275 the chicken legs will take about two hours at that temp. Just add the chicken when the ribs have two hours left.
__________________
Jim
Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
K-Barbecue is online now   Reply With Quote


Unread 05-30-2011, 06:50 PM   #8
sammyman
Is lookin for wood to cook with.
 
Join Date: 05-26-11
Location: California
Downloads: 0
Uploads: 0
Default

My gameplan for tonight is ribs at 250 for the first 3 hours, and 275-285 last hour.

So I should just put the chicken in (room temperature) at hour 2 and remove them with the ribs. Maybe throw them on the grill for 10 min at the end to crisp the skin?
sammyman is offline   Reply With Quote


Unread 05-30-2011, 07:31 PM   #9
K-Barbecue
is one Smokin' Farker

 
K-Barbecue's Avatar
 
Join Date: 05-31-08
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

I think putting the chicken on at the two hour mark would work with that temperature profile. Just watch the internal temp of the chicken. I like 185 degrees on drumsticks.
__________________
Jim
Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
K-Barbecue is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Boneless chicken legs and ribs... TWQQ Q-talk 5 07-10-2011 03:16 AM
Inaugural First-Smoke on My New 22.5" WSM - Ribs and Spatchcocked Chicken PRON kcmike Q-talk 10 03-29-2011 10:20 PM
Baby Back Ribs & Chicken Wings ...Pics hammerz_nailz Q-talk 8 10-25-2010 09:28 AM
C/S Ribs, Chicken Legs 'n more legs... Desert Dweller Q-talk 17 09-28-2009 07:31 PM
Ribs and Chicken w/uds-wsm mod Cliff H. Q-talk 11 02-01-2008 07:10 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 09:56 PM.


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.
no new posts