喫煙者
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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 04-28-2012, 09:24 PM   #1
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default Comp chicken on Weber kettle

Just curious about how this would work...... Does anyone else use a 22" kettle for their chicken. What temp do you cook at? Just looking for a little input or tips you can share!
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 04-28-2012, 10:11 PM   #2
Outnumbered
is Blowin Smoke!

 
Outnumbered's Avatar
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Downloads: 0
Uploads: 0
Default

In my vast experience (1 comp) I did mine on a 22.5 OTG...but I've also done it this way at home for years.

I did thighs and put the coals off to one side, put the chicken off to the other side for indirect heat. It was around 300 degrees, though I didn't keep an accurate recording of the temp. Just looked for the thin blue and left it alone for about 60 minutes, except when I turned it at 45 minutes into the cook.

I put sauce on at 60 minutes and then did 15 minutes with the sauce to carmelize it a little bit.

I guess it was OK. No walk, but I stood 16 of 53 teams in my first comp, so I was happy. Will be doing the same basic thing in a couple weeks as it went very well on my practice cook last weekend.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Thanks from: --->
Unread 04-29-2012, 12:42 AM   #3
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Thanks, Outnumbered. That's about how I do (and have done) it. The only thing I've done different is that last summer I bought a stainless steel cookie sheet for $.50 that I lay over the coals at one end to keep the chicken parts from getting too crispy too fast.
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 12:54 AM   #4
Hozman
Take a breath!
 
Hozman's Avatar
 
Join Date: 09-07-11
Location: Grain Valley, MO via Big Sky country
Downloads: 0
Uploads: 0
Default

This is how have done it at home. Seperate with a couple fire bricks and cook indirect with some wood chunks mixed in. Best way I have found with what I have to get high heat for chicken.

Outnumbered you doing Lees Summit?
__________________
18.5 & 22.5 WSM-Weber one touch. Cyber Q Wi-Fi. Head cook Thick and Thin BBQ
Hozman is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 05:06 AM   #5
Lakeside Smoker
is one Smokin' Farker
 
Lakeside Smoker's Avatar
 
Join Date: 01-17-07
Location: Methuen, MA
Downloads: 0
Uploads: 0
Default

Before I built my chicken cooker I would cook chicken on a Weber grill. I would set up the coals on one side and cook the chicken on the other side of the grill. It worked OK, but not perfect.

-Mike
__________________
Blog

In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King
Lakeside Smoker is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 07:37 AM   #6
Curly Tails
Got Wood.
 
Join Date: 05-29-11
Location: Dallas, Georgia
Downloads: 0
Uploads: 0
Default

Up until this year we have used a 22" Weber kettle for finishing our chicken. Just the last 10 minutes. We stopped because it can burn the sauce on the bottom if your not really watching it. I thought it was the best way to achieve bite through skin. The chance of burning it was no longer worth the risk . We did walk with this method but it was risky to do for us. Your cook may be different.
Curly Tails is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 08:58 AM   #7
Disconnect
On the road to being a farker
 
Join Date: 07-25-11
Location: Bowie, MD
Downloads: 0
Uploads: 0
Default

We just switched up to the 26" kettle but the basic techniques are unchanged. Muffin pan or steam tray, indirect heat. Skin down until 95% cooked, then flip skin up and heave on a ton of smoke (for color mostly, the skin won't take much flavor in the few mins its on)

Sent from my LG-P999 using Tapatalk 2
__________________
[URL="http://facebook.com/CnDisBBQ"]Sie'n Dis BBQ[/URL]
Disconnect is offline   Reply With Quote


Thanks from:--->
Unread 04-29-2012, 12:13 PM   #8
Outnumbered
is Blowin Smoke!

 
Outnumbered's Avatar
 
Join Date: 09-18-11
Location: Smithville, Missouri, United States
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hozman View Post
Outnumbered you doing Lees Summit?
I'm not. Trying to ease my way in this year to keep the wife happy. I've got Platte City in 2 weeks. Then I'll do Smokin on the Pecos in June in Artesia, NM. My wife is from Artesia, so we kill two birds with one stone. See the in-laws and do a comp.

Will do Kearney, MO again and likely one more this year. Not sure where yet.
__________________
Greg Vincent

When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.
Outnumbered is offline   Reply With Quote


Unread 04-29-2012, 04:06 PM   #9
Funtimebbq
Full Fledged Farker
 
Join Date: 11-19-09
Location: Whittier, CA
Downloads: 0
Uploads: 0
Default

When I used a 22 1/2" OTS for comp chicken, I used a foil pan down the middle of the charcoal grate with charcoal on either side. I placed the chicken down the center of the cooking grate. I trid to cooked above 300 degrees and turned the chicken once after about 45 minutes. Total cook time was about 90 minutes including saucing prior to boxing.

Benny
Funtimebbq is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 04-29-2012, 08:30 PM   #10
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lakeside Smoker View Post
Before I built my chicken cooker I would cook chicken on a Weber grill. I would set up the coals on one side and cook the chicken on the other side of the grill. It worked OK, but not perfect.

-Mike
i'll have to take a closer look at this "chicken cooker" while you're at the hotel in lexington.


or, i'll just bring over a beah and ask.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 07:02 AM   #11
rksylves
Full Fledged Farker
 
Join Date: 07-28-09
Location: Melbourne, Florida
Downloads: 0
Uploads: 0
Default

I bought those charcoal baskets for my 22 OTG and then put a sheet of aluminum foil down between the baskets. It does two things. First, it forces the air to go through the baskets rather than up the middle. Second, it catches the grease/sauce drippings and afterwards I can just toss it.

Just be sure to have the lid vent over the middle section not over one side of the charcoal. I've forgotten a couple of times and the coals that are the furthest away from the vent will go a LOT colder than the vented side. Makes for a lopsided cook.

Cook the chicken at about 350 to about 180-185, then sauce and return to the grill for 10-15 minutes.

Russ
__________________
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
rksylves is offline   Reply With Quote


Thanks from:--->
Unread 04-30-2012, 09:59 AM   #12
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

won first place last year and 6th so far this year cooking chicken on my kettle
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Thanks from:--->
Unread 06-01-2013, 10:26 PM   #13
motoeric
Babbling Farker
 
motoeric's Avatar
 
Join Date: 08-07-06
Location: huntington, ny
Downloads: 0
Uploads: 0
Default

When you are doing your chicken on the kettle (as I'll have to next Saturday), do you vary your temps? ie. Do you cook for an hour at 250 and then jack up the heat to 325 for a period?

Eric
__________________
Smoke Signals
Current Issue

A BBQ Brethren Publication
2 Thessalonians 2:15
Exodus 12:9
motoeric is offline   Reply With Quote


Unread 06-02-2013, 07:18 PM   #14
Big Country BBQ
Full Fledged Farker
 
Big Country BBQ's Avatar
 
Join Date: 04-30-12
Location: Huntsville, AL
Downloads: 2
Uploads: 0
Default

I have and put my coals in those triangle things for indirect cooking and have my fire on the side and cook at about 475 and done in 45 min
__________________
CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5
STARS AND BARS COMPETITION BBQ TEAM
HUNTSVILLE, AL
ROLL TIDE ROLL!
Big Country BBQ is offline   Reply With Quote


Unread 06-03-2013, 10:36 AM   #15
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default

Yep. We use a kettle for chicken at comps, and usually run it around 400-450 and done in about 45 minutes.
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Reply

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 07:56 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.