• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Indirect grilling 325 degrees advice


 
L

Laura D

TVWBB Fan
Hey Everyone - Laura here. I want to try Chris Lilly's BBQ chicken w/white sauce recipe tomorrow. It's a 3 hour indirect cook for the chicken. I was wondering if I should try his encirclement method but not sure if it'll get up to 325. Otherwise I'll indirect 2 zone it (briquettes one side, water pan on the other). Not sure how many briquettes on one side, thinking 50. It's been a stressful week and suddenly I can't remember how to do indirect, apparently.

Any thoughts appreciated, as always!

Laura
 
Yep to what Dave said but 3 hrs @ 325 seems like a long time. Is this for a whole chicken or pieces?

Tim
 
That's the temps/times for butterflied birds from the Big Bob Gibson cookbook, and the "BBQ Timeline" in the preface suggests that they take even a half hour longer in the restaurant. It's understandable though, when you account for the time it takes to load, baste, flip, baste, and season 50 birds at a time in a big pit. Anyway, for cooking just a couple in the kettle at 325*, it's my experience that most any size fryer will be done in under two hours. I'm sure others will be better at nailing that down, though, since I usually smoke a few more on the wsm.

Thursday, I preheated my big bullet to 350* and fifteen minutes after putting (6) 3.25 lb butterflied fryers on, the center pit probe read only 230*. That's even with two top vents, but my mistake was in pulling the chickens directly out of the COLD brining buckets. The temp climbed to no more than about 280*, but they were still done in 2.5 hrs. Gotta go make some chicken salad.
 
Thanks Everyone. Too much going on so I didn't get to make it today like I planned but will soon. Only planning on one chicken, so I am guessing it will be a shorter cook. Thanks for the tips, enjoy your weekend - Laura
 
You must log in or register to reply here.

 

Back
Top