FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Chicken Halfs

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Chicken Recipes
View previous topic :: View next topic  
Author Message
LT_203



Joined: 13 Sep 2010
Posts: 17

PostPosted: Wed Sep 15 10 4:58 pm    Post subject: Chicken Halfs Reply with quote

OK - would like to cook some chicken on my smoker. Will be half chickens. What temp do you suggest and what is the approximate time that it will take? Also, as for a sauce, what suggestions do you have? I like a good vinegar type sauce for chicken and usually have seen this applied after the birds are done.

Comments appreciated.

Thanks.
Back to top
View user's profile Send private message
Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Thu Nov 11 10 12:18 pm    Post subject: Reply with quote

I cook half's in my masterbuilt electric smoker @ 265 degrees for close to 4 hours. The wife likes them to be fall apart in the thigh. Internal temp of at least 175 thickest part of the thigh. I use pecan chips or chunks for chicken.

You could run your cooker temp hotter say... 275 - 300 for crispier skin but i`m not one to like the skin so i don't worry about "bite through crispy skin" from any smoker. I peal it off any way, i want the meat. Wink

Give yourself at least 4 hours leeway for the chicken cooking at 250 -275. That should get ya there.
Back to top
View user's profile Send private message Send e-mail
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina

PostPosted: Fri Nov 12 10 4:29 am    Post subject: Reply with quote

I'll offer up another route for you.

Cook at around 325. Time will vary, but figure on 2-3 hours depending on bird size, pit temp, and ambient temp. When the birds look like they are close to being done you can start applying your sauce.

Getting "crispy" skin on barbecued chicken is a bit of a misnomer. The skin will not be crispy like you think of fried chicken. It will simply be easier to bite through without pulling off in one big piece.

We always used vinegar/pepper on chicken at home also. For a change, and for better color on the bird, you can mix 1/2 to 1 cup of regular red bbq sauce with 1 cup of vinegar/pepper. Put a coat of that on the chicken about 20-30 minutes prior to being done then hit it with the sauce again as it comes off the pit. Money.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Chicken Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group