Hens and WSM temp


 
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Larry Evers

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If I'm doing the Hens with pizza stone as a heat shield, how high and how long would you suggest to cook them realizing that I want an internal temp. of 180? I'm doing the pizza stone in order to gain some crispy skin.
It's all a lot of fun!
Larry
 
Larry,

I like to cook whole chickens with a cooking temperature between 250? and 325?F, depending what the end product will be used for. At 325?F, it will take between 12 and 15 minutes/lb for the breast to reach 165?F and the inside thigh to reach 185?, my desired temperatures. For a crispy skin, I would recommend this method. When cooked at the lower cooking temperature (250?F), it will, of course, take longer and the skin will become too smoky and rubbery to be good for eating. The meat, however, has more smoke flavor and is 'falling off the bone' tender.
 
Ray
In competition we cook skin on chicken breast at 250?, they cook for a couple hours to 160? internal. The skin is not crisp but is tender not rubbery. This method has scored very well, won a few and placed highly in large competitons.
Jim
 
Hi, Jim. Yes, I agree that 250?F would work very well for chicken breast. As I said, above, this lower cooking temperature allows it time to have more smoke flavor and it turns out very tender. I just don't care for the skin, when it's done this way. Chicken breast is very forgiving on how it's cooked - fast, slow, or grilled. I especially like them marinated, using this recipe, and cooked on a grill.

The only person I've ever competed with is myself. /infopop/emoticons/icon_biggrin.gif
 
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