I've smoked whole chickens many times, but today I cut 2 chickens up into parts and marinaded them. About how long should I expect them to cook before getting to temperature? 225 degrees, indirect charcoal.
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Smoked Chicken Parts
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
When I did jerk thighs, it was about an hour @ 225ºF to get them to about 160ºF internal. I then put them on the gasser to caramalize and crisp the skin.
DEW
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DanMancuso, I think most of the advice you are going to get here is going to cook your chicken @325* or Higher! I would think your cook time would be +- 1 Hr, let your Thermometer be your indicator! 165* F internal temp! I do something similar to Dewesq55 with legs and thighs!4 PhotosLast edited by Danjohnston949; April 17, 2016, 11:29 AM.
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Dan, I used Apple and Hickory Chunks for Smoke! Eat Well and Prosper! From Fargo ND, Dan
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Thanks for that recommendation DanMancuso. I was just sitting here thinking I have been doing something wrong with my smoking and you confirmed what I thought...I think. Some meats should be low and slow to tenderize and others should be fast and furious for that delicious crispy skin.
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