Our Homepage Donation to Forum Overhead Recipes 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 06-28-2013, 05:53 AM   #1
Got rid of the matchlight.
Join Date: 08-27-12
Location: Albuquerque, NM
Default First try at chicken

I have done pork and beef and I am going to try chicken (going to do leg quarters). I was just wondering if anyone has any suggestions about what type of rubs go good with it (sweet or spicy) and what type of wood gives chicken the best flavor. Would also appreciate input on what temperature is best to cook the chicken at.

I am going to smoke the chicken in a UDS.
L0boQ is offline   Reply With Quote

Old 06-28-2013, 06:17 AM   #2
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

For the wood- use some kind of fruit wood. Chicken will soak up smoke and can be over smoked quickly.
For the rub- its your personal preference, sky's the limit. Just for a simple start you can use Lowerys seasoned salt. Lately I have been really liking Plowboys Fin and Feathers. Then you can get into brining wet or dry.
For the temp- 300+ NO LESS.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 06:20 AM   #3
On the road to being a farker
Join Date: 05-07-13
Location: Herndon, VA

I actually don't like my chicken smoked. I'll grill them skin side down till crispy then indirect at 350-375 till done.
drjiveturkey is offline   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 06:28 AM   #4
is Blowin Smoke!

lantern's Avatar
Join Date: 12-16-07
Location: Marion,NC

LOL!! I was in the middle of my reply and when I was ready to hit the submit button I looked and saw that Garrett nailed it! Exactly my advice.

I'll add that maple is a fave of mine, but if you happen to go a jerk paste route(I like walkerswood) I don't suggest a fruit wood like that. Straight charcoal or clean burning oak tastes better if you don't happen to have pimento on hand. The idea is to come closer to a grill or campfire flavor. IMO of course!! You may like fruit wood and jerk.
lantern is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->
Old 06-28-2013, 07:48 AM   #5
Babbling Farker

Garyclaw's Avatar
Join Date: 08-05-09
Location: NE OH-IO

Pretty much what Garret said.....and go easy on the smoke.

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
Garyclaw is online now   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 09:25 AM   #6
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX

People who don't like smoked chicken have probably over smoked it, or cooked at too low of a temp. You can still get some wonderful smoke flavor on chix parts while cooking in the 325-350 temp range. You just don't see the smoke billowing out of the cooker because the fire is burning cleaner at those temps.

One tip for leg quarters, because they are dark meat and have a good amount of fat and connective tissue, they don't mind being cooked into the 185+ area. This renders more of the fat out, and makes for more enjoyable eating IMO. I've even taken some into the 190s with excellent results.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 09:35 AM   #7
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Cherry! It gives the chicken a nice red color.
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 09:58 AM   #8
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

On chicken I like Slap Ya Momma.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 06-28-2013, 11:58 AM   #9
Babbling Farker

cholloway's Avatar
Join Date: 05-10-11
Location: Atlanta, GA.

I did a chicken hind quarter the other day. Let it sit in a freezer bag with a crab boil brine for about 8 hours.
Cooked indirectly on a kettle for 2 hrs at ~250°-275°.
Turned out great.
I'm not concerned with crisping the skin since I peel it off and give it to the dogs.
I'll always try to brine chicken before cooking.
Due to rising cost of ammo, do not expect a warning shot
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
36 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
2 Weber SJSs & modified stock pot Mini-WSM
Weber rotisserie, Rib-O-Lator & Smokenator system
Blackstone Tailgater Combo & STOK Island gasser
cholloway is offline   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 02:46 PM   #10
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD

JMO, its dark meat so brine isnt necessary.

we eat a lot of thighs so we switch it up from Tony Chacheres, Lowerys, to other home made rubs, you really cant go wrong. last time it was Alton Browns Poultry shake. i peel the skin back and make sure the meat gets the rub, and i will sometimes add a splash of hot sauce or bbq sauce before i fold the skin back over. this is usally done 2+ hours ahead so that the seasonings have a chance to do what they do.

drink some beers while you get the smoker ready.

I usually like apple ( lite amount ) with my bird and on the UDS its cooked at 325, skin up, with no diffuser. ( we dont eat the skin either so i dont worry about crispyness.)

drink some more beers while the UDS is working it magic.

If i am going to sauce them i will pull the skin off when it gets close to 180 and put the sauce directly on the meat to finish it off. ( gets nice and tacky )

you got time...go ahead and have a few more beers.

pull, rest, eat. it goes great with beer.

IMO chicken thighs/legs is about the easiest thing out there.
COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others.
jimmyinsd is offline   Reply With Quote

1 members found this post helpful.
Old 06-28-2013, 02:51 PM   #11
Got rid of the matchlight.
Join Date: 08-27-12
Location: Albuquerque, NM

thanks for all the info everybody, I will think about all your advice and figure out what I will do. Of course the beer drinking part I know I will do.
L0boQ is offline   Reply With Quote


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.

All times are GMT -5. The time now is 07:15 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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