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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.

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Unread 01-03-2011, 01:12 PM   #1
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Question Jumping Jim chicken method questions...

Hi All,
I know the pickled pig and Jumpin Jim methods have become more evident out on the trail. For those of you that use the JJ method, what temp do you use to do the first part of the cook and what temp do you use after you pan, sauce and wrap for an hour.... Also are you scraping the skins or just trimming the thighs up to look good. I have heard you do not need to scrape them with this method...Thank you for taking time to help....
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Unread 01-03-2011, 01:29 PM   #2
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I no longer do them this way, but when I was for a while I ran between 250 and 275 the whole way through.......just kind of where ever my wsm settled in at. I also scraped.......never even tried it without.

Not sure if it is true to the method or not, but I was having pretty good comp results that way for a while.

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