gambler
Knows what a fatty is.
- Joined
- Jul 6, 2010
- Location
- Covina, CA
Just completed my UDS, and was noticing that a lot of guys are talking about cooking temps of 300 to 350 for chicken. Why the higher temps? Couldn't you still achieve an internal temp safe for consumption at lower cooking temps like 225 to 250? What's the difference? Just curious. I have done many beer butt chickens on my Weber kettle, but not sure what the cooking temps are. I just do it by the sound of the sizzle. Haven't done any chicken (or anything at all for that matter) in my UDS. But would like the advice before I attempt.