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chicken cooking times?

 
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jbelson
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Joined: 20 Jun 2009
Posts: 114

PostPosted: Sun Jul 26 09 1:34 pm    Post subject: chicken cooking times? Reply with quote

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
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Joined: 04 Feb 2010
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Location: Floyd, VA

PostPosted: Thu Feb 18 10 2:06 am    Post subject: Chicken Cooking Times Reply with quote

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.
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stetch
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Joined: 31 Aug 2007
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PostPosted: Thu Feb 18 10 2:55 am    Post subject: Reply with quote

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
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PostPosted: Sat Feb 20 10 1:52 pm    Post subject: Reply with quote

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.
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alittle1



Joined: 12 Mar 2010
Posts: 6

PostPosted: Thu Jul 01 10 11:53 pm    Post subject: Reply with quote

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
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PostPosted: Fri Jul 02 10 2:10 am    Post subject: Reply with quote

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.
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Catfish
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Joined: 27 Apr 2008
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Location: Central and Coastal Georgia

PostPosted: Fri May 13 16 5:15 am    Post subject: Reply with quote

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.
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