f.j. tedford
TVWBB Fan
Thanks Chris for the article on chicken skin. I have pretty much gone to leg quarters using the WSM with about 3/4 of a chimney full of kingsford and really choked back on the vents with no water pan. I wind up at about 275 for 2 to 3 hrs, saucing the last 1/2 hour with good ole Kraft right out of the bottle. That last 1/2 hour I'll open up the vents and finish around 300+ to caramalize the sauce a little. I cook to 185 in the thigh. The chicken is moist, pulling off the bone clean with good smoke and flavor. Great skin.
For whole chickens I brine and butterfly but use the same temps. I cook to 165 in the breast.
Below 275 I just can't consistently get good skin. Sometimes 250 has produced a good product but not always. The WSM can produce some really great chicken at the right temperature.
For beer can I use 275 to 350 depending on how much of a hurry I am in. Crispy beer can is great, much better than rubbery beer can at 225.
Thanks again for the article.
For whole chickens I brine and butterfly but use the same temps. I cook to 165 in the breast.
Below 275 I just can't consistently get good skin. Sometimes 250 has produced a good product but not always. The WSM can produce some really great chicken at the right temperature.
For beer can I use 275 to 350 depending on how much of a hurry I am in. Crispy beer can is great, much better than rubbery beer can at 225.
Thanks again for the article.