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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. |
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05-03-2009, 11:47 AM | #1 |
Full Fledged Farker
Join Date: 02-16-09
Location: Garland, TX
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Whole Chicken... How long?
Gonna season the new UDS with 2 whole 5lb chicks with the sample packs of seasoning I got from Fred's... wanted to get an idea of temps and times... have seen a few on here saying smoke for a whole and then shoot the temps up to "crisp" the outside... would like any tips or suggestions before getting started...
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[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit" [/COLOR] |
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05-03-2009, 11:55 AM | #2 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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In my green eggs, we smoke chicken halves around 300* for about an hourish, then bump to 350-375* to finish and crispen. Remember that is indirect, not sure the affects of the UDS. I havn't smoked a whole bird in quite a while. Split them, and they'll cook faster.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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05-03-2009, 11:58 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Try for 325ish from the get go on a drum and you should be done about 2 1/2 hrs.
YMMV
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-03-2009, 01:03 PM | #4 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Same as the others said, go for temps of 300 plus. No need for low and slow for chickens, they don't have the connective tissue you have to break down for other meats. Keeps the temps high and you'll have a nice skin.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-03-2009, 02:22 PM | #5 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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If you choose to cook the chicken with ribs, that will force you to cook the chicken at lower temps. A 5lb chicken will take around 4-5 hours at arond 250. The skin will not be edible.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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05-03-2009, 06:11 PM | #6 |
Full Fledged Farker
Join Date: 02-16-09
Location: Garland, TX
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I LOVE MY UDS!!!!! Chicks came out AWESOME!!!
Temps sat between 265 - 275 with a few "taps" here and there to adjust the ash... This is by far the juiciest chicken I've ever eaten, and Fred's poultry rub is FANTASTIC!
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[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]" UDS - dubbed "The Binford UDS 1000" Members Mark Stainless Grill - dubbed "King Grilla" 22.5" Weber OTG - dubbed "Little Bit" [/COLOR] |
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11-18-2011, 04:27 PM | #7 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Nice bird stop drinking that cheap beer. Craft beer goes better with "Q"
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11-18-2011, 04:55 PM | #8 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
A 5 lb chicken cooked at 300+ will take about 2-2.5 hours with much better texture in both meat and skin. Low and slow isn't very good for lean meats like chicken, bambi, tri-tip, pork loin, etc. With lean meats, the hot and fast method yields far better results as far as texture of meat and crispy skin. JMYO, YMMV. Oh, one more tip, 225 is NOT the magic smoking temp!
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-18-2011, 05:31 PM | #9 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Good lookin birds there! I usually do mine just like thillin said, you might add a little bit longer if they are brined, the extra water takes just a little longer to cook, but comes out even juicier.
Spatchcock'd is the way to go tho!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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11-19-2011, 10:05 AM | #10 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I generally spatchcock mine, allows for more even cooking to me. When I do yardbird it's rarely over 225-250 for about two and a half hours.
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