Cooking chicken

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Finally bought a new WSM several weeks back. We have been cooking our chicken on a old ECB cooker, which we have about used up. We like to cook our chicken a little hotter, so we have been playing around with getting higher temps in the WSM. Think we might have the chicken where we want it. Probably gonna do another practice run this weekend.
 
Just curious, have you been able to get the temps you want with Lump or Kingsford ? What temp have you been running at ?
 
I am cooking some chicken thighs as we speak and would like to weigh in on my $.02 about cooking chicken.

I was at a contest last weekend and spent some time with what turned out to be the winning chicken entry.

The winning chicken entry was cooked for 4 hours at a max temp of 225 degrees. I used to be a believer in the higher temp theory for chicken, but I personally prefer my chicken cooked at lower temps for longer periods. I have found it to be more juicy (I should note that I prefer dark to white meat).
 
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