Full chicken temps

[Bren H]

I just cooked my first chicken on the throne and after 4 /12 hours the internal temp after I took it from the grill is 173F, the juices run clear but I'm a bit iffy on wheather we should eat or not. I is currently resting in foil.

 

[Doug D]

165°F in the breast, and 175 in the thigh is considered done and safe. Pulling off the WSM a few degrees before reaching these temps and resting, covered in foil, will allow residual heat to bring the temps up those final few degrees, and for juices to redistribute more evenly throughout the meat. Dark meat will typically reach its higher doneness temp in roughly the same amount of cooking time as the white.

More info on poultry doneness here.

 

[Bren H]

Thamks Doug for the quick reply I will sit back and enjoy it now. I was almost reaching 170F in the breast so I'd say its OK, Its just the WSM is not reaching much more than 230F at the lid with all vents open. Then again there is a cool breese here (60F) and I am also using lump as the charcoal here is rough.

 

[Morgan Sziraki]

Well, howdit turn out homey ?

I'll say this, I can cook better, more tender, more moist, more predictable chicken in the WSM than my gas oven, what does "gas mark 6 mean ??"
anyway, after numerous attempts at producing tender moist chicken in the oven I took a hint from the WSM .. check the temp in the breast, when it gets to 70*C I shut the cooking down and foil it or otherwise hold its temp. In the oven, I sut the thing off, when BBQing I foil it.
You'll be happy, trust me.

 

[Doug D]

Gas Mark: (°C), (°F)
1: 140, 275
2: 150, 300
3: 160, 325
4: 180, 350
5: 190, 375
6: 200, 400
7: 220, 425
8: 230, 450

 

[Morgan Sziraki]

Thanks Doug,
I have never even though of looking at my oven,
actually I still won't, come to think of it.

But I'll remember the gas mark thing this way:
F = 25(n+10); where n= "the gas mark"