Hi! Im playing around with the SnS I got yesterday, so far I have been VERY impressed with this thing!.
Im planning to do tonight some chicken. Before the SnS I just salt-pepper thighs and legs, stack the charcoal on one side and cook them via indirect for a while, turning them a few times, and then finish up on the coals for crisp skin.
Now, however, I got the SnS and a couple of thermometers (A smoke and a thermopen)... So I want to do this the right way!
So with this, I would love to know a few things:
a) What should be the target themperature on the indirect side?
b) How much time would you guys suggest to run the cooking?
c) What's the target temperature for the cooked chicken, pre-searing skin? (I would assume it would be somewhere around 165°?)
Plus, any suggestions would be awesome! (I would love to try the Simon and Garfunkel rub, problem is, sage is an uncommon spice down there, haven't had any luck trying to find it)
Im planning to do tonight some chicken. Before the SnS I just salt-pepper thighs and legs, stack the charcoal on one side and cook them via indirect for a while, turning them a few times, and then finish up on the coals for crisp skin.
Now, however, I got the SnS and a couple of thermometers (A smoke and a thermopen)... So I want to do this the right way!
So with this, I would love to know a few things:
a) What should be the target themperature on the indirect side?
b) How much time would you guys suggest to run the cooking?
c) What's the target temperature for the cooked chicken, pre-searing skin? (I would assume it would be somewhere around 165°?)
Plus, any suggestions would be awesome! (I would love to try the Simon and Garfunkel rub, problem is, sage is an uncommon spice down there, haven't had any luck trying to find it)
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