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 02-18-2014, 08:37 PM   #1
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default Do Yall temp Chicken

Like Chicken Breasts on Grill - do yall check temp or just cut into it or what?
__________________
N Tx Spring Bash
SmittyJonz is online now   Reply With Quote


Unread 02-18-2014, 08:39 PM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Temp. Absolutely.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 02-18-2014, 08:40 PM   #3
Fwismoker
Babbling Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

I always temp it because i'm not a peeker...the lid aint coming off until it reaches temp.
__________________
Mini WSM uds style, Jumbo Mini WSM aka Jimmy, newly renovated Big Poppa Black powder coated UDS, Kettle, Potbelly Stove Smoker Smoke house w/ Smoke Daddy cold smoke generator attached.PitmasterIQ,Guru PartyQ ...Keith
Fwismoker is online now   Reply With Quote


Unread 02-18-2014, 08:41 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Yup, about the only meat I religiously temp.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 02-18-2014, 08:42 PM   #5
bbqwilly
is One Chatty Farker

 
bbqwilly's Avatar
 
Join Date: 02-03-12
Location: Chickamauga, Ga
Downloads: 0
Uploads: 0
Default

Yessir. I dont play with chicken or turkey
__________________
Will
UDS
Weber OTS
TQ 250 deluxe (gone but not forgotten)
"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"
IMBAS Certified MOINK Baller
bbqwilly is online now   Reply With Quote


Unread 02-18-2014, 08:43 PM   #6
Fatmike
On the road to being a farker
 
Join Date: 07-10-10
Location: Ohio
Downloads: 0
Uploads: 0
Default

I temp everything since I got my thermapen. Meat, beer, air, you name it.
__________________
LBGE, Lang 60 Delux, Acorn Kamado, HBT smoker, Blackstone Pizza oven & griddle, Cajun Fryer.
Fatmike is offline   Reply With Quote


Unread 02-18-2014, 08:45 PM   #7
Butt Rubb'n BBQ
Full Fledged Farker
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default

10 4
Butt Rubb'n BBQ is offline   Reply With Quote


Unread 02-18-2014, 08:47 PM   #8
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

165 for breasts ? what for thighs or Qtrs?
__________________
N Tx Spring Bash
SmittyJonz is online now   Reply With Quote


Unread 02-18-2014, 08:49 PM   #9
smoke ninja
is One Chatty Farker
 
Join Date: 01-03-14
Location: Detroit michigan
Downloads: 0
Uploads: 0
Default

If it's grilled boneles skinless I'll poke or cut it. I've gotten good with timing whole chickens and parts, but still test as a double check.
__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Unread 02-18-2014, 08:49 PM   #10
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Temp, 155 inner thigh and we are well into safe zone, and juicy!
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is offline   Reply With Quote


Unread 02-18-2014, 08:53 PM   #11
smoke ninja
is One Chatty Farker
 
Join Date: 01-03-14
Location: Detroit michigan
Downloads: 0
Uploads: 0
Default

175 for 1 sec. For dark meat. You can go lower but than it should be held there for the needed time.
__________________
Let's all just calm down and smoke a fatty
smoke ninja is online now   Reply With Quote


Unread 02-18-2014, 08:54 PM   #12
c farmer
is One Chatty Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Downloads: 0
Uploads: 0
Default

I temp it then once at temp I cut it. Can't be too safe for poultry. 165 for breasts and the thighs are done too.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is online now   Reply With Quote


Thanks from:--->
Unread 02-18-2014, 08:55 PM   #13
Butt Rubb'n BBQ
Full Fledged Farker
 
Butt Rubb'n BBQ's Avatar
 
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default

165 for everything. I pull at 160
Butt Rubb'n BBQ is offline   Reply With Quote


Unread 02-18-2014, 09:05 PM   #14
EverettBBQ
Full Fledged Farker

 
EverettBBQ's Avatar
 
Join Date: 08-06-13
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Talking

I always use my thermapen
I do 160 for breast.
180 for thighs.
The dark meat is done at 160 BUT you need the higher temperature to break down the ligaments in the dark meat.
It will still be moist due to the fat in the thightse_
Good luck!!
__________________
Smoker - Rebel 17
Smoker Temp Control - Pitmaster IQ 110
Maverick Redi Chek
Thermapen- Red
BBQ Team - Dixie Boys BBQ
Grill - Weber SUMMIT E-670
KCBS member and CBJ
EverettBBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-18-2014, 09:08 PM   #15
jeffjenkins1
Babbling Farker

 
jeffjenkins1's Avatar
 
Join Date: 03-01-08
Location: Akron, OH
Downloads: 0
Uploads: 0
Default

I pull breast at 160... keeps them juicy. Then I rest them for a few.

Jeff
__________________
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18" WSM
18" Weber OTS
Primo Oval XL
NB American Gourmet offset smoker
UDS
Big Chief Smoker
Turkey Fryer
jeffjenkins1 is offline   Reply With Quote


Thanks from:--->
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 05:26 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