Low and Slow Chicken?

[Steve Whiting]

I have been watching BBQ Pitmasters on TLC and I have also watched other shows on BBQ completion and I have a question regarding chicken. When the teams are cooking chicken and they refer to “bite-thru skin”, are they cooking the chicken low and slow (225-250) or are they cooking at a higher heat? If cooking low and slow, approximately how many hours are they cooking it for? I have always cooked my chicken at 350-375 and attempted to obtain crispy skin.

 

[K Kruger]

I know nothing of the show but most teams I know use a combination of both, low/slow and high heat.

 

[Rich Paq]

Here's a URL that someone posted the other day.
http://www.thepickledpig.com/f...etition-chicken.html
Just copy it and paste it in your browser. I dont know how to make those quick links. Very good and lengthy article with pics on comp chicken.

 

[Rich Paq]

I guess the link did work. Just click on it and forget the cut/paste.