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jbelson BBQ Fan
Joined: 20 Jun 2009 Posts: 115
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Posted: Sun Jul 26 09 1:34 pm Post subject: chicken cooking times? |
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Are there any general cooking times and temps for chicken?
Are they different for a whole bird as opposed to just pieces?
Thanks. |
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bootlegbbq BBQ Super Fan
Joined: 04 Feb 2010 Posts: 400 Location: Floyd, VA
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Posted: Thu Feb 18 10 2:06 am Post subject: Chicken Cooking Times |
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The key to cooking chicken is to watch for clear fluids. If you're doing whole birds you can twist the leg and if it twists freely it is done. Usually when it twists freely like that you will see the clear fluids. Internal temp should be to 180* and I usually smoke them between 225*-250*. Hope this helps. _________________ UDS
Thermos
Cinder Block Spit/Smoker
250gal. Offset Smoker
84 Lang Kitchen
Ya know how ya git to Carnegie Hall don't cha...practice
www.thesmokering.com/forum/viewtopic.php?t=36580 |
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stetch BBQ Pro

Joined: 31 Aug 2007 Posts: 779 Location: Bay area, California
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Posted: Thu Feb 18 10 2:55 am Post subject: |
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depends on the cut
chicken breast/thighs, probably on a grill med/high heat something like 5 minutes per side
1/2 chicken probably up to 10 minutes per side if large
Beer can whole chicken, indirect heat, 350 degrees or so, about 60-90 minutes
215-225 smoker, probably 2 hours for pieces, 3-4 for a whole chicken.
always use temperature/feel and juice color for whether it is ready, not time. |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Sat Feb 20 10 1:52 pm Post subject: |
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I like to smoke a little hotter, 275-300° and the meaty portion of the thigh to 170°, backside down or use the beer can method. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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alittle1
Joined: 12 Mar 2010 Posts: 6
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Posted: Thu Jul 01 10 11:53 pm Post subject: |
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Okay, if you don't have a thermometer, how long do you cook a whole 7 pound chicken using the beer can method, using a Big Easy SGR? |
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Jarhead BBQ All Star

Joined: 11 Oct 2009 Posts: 7355 Location: Marionville, Home of the White Squirrels, Missouri
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Posted: Fri Jul 02 10 2:10 am Post subject: |
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When you can easily disjoint the thigh and leg. Best guess.
You really need to invest in some sort of thermometer. Wally World sells one with a probe for about 15 bucks. I think it is a Taylor. _________________ Gunny 3073/4044/8411
Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack |
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Catfish BBQ Fan
Joined: 27 Apr 2008 Posts: 175 Location: Central and Coastal Georgia
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Posted: Fri May 13 16 5:15 am Post subject: |
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Jarhead wrote: | I like to smoke a little hotter, 275-300� and the meaty portion of the thigh to 170�, backside down or use the beer can method. |
I'm with Jarhead on the temps. If I'm down at 225-250, the skin is rubbery. 275-300 crisps the skin, lowers time in the smoker and the meat is nice and moist and not dry. _________________ Smoking on a Lang 84 Deluxe and Lang 36. |
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