Timing and Temperature question


 
C

Chuck K

New member
I am sure this has been asked in the past, I am planning a BBQ tomorrow and plan on doing Chicken and Ribs. The Ribs I'll do the 3-2-1 method, that i am solid on, however, the chicken i usually do much higher temps for shorter periods of time. Should I add the chicken during the foil wrap stage of the rips and just cook it longer and lower (will that effect texture of the chicken)? Any experience with this?

Thanks!
 
Do you eat the skin with the chicken? If you do, you need high heat to get the skin right.

If you don't, I'm pretty sure you can just put the chicken on and let it go until it's cooked.
 
Hey Chuck, you could do slow and low with the chicken. If you have a separate gas/charcoal grill, fire that one super hot 450+ degrees toward the end of the chicken cook and crisp up the skin.
 
A lot of folks like slow smoked BBQ chicken but I am not one of those folks. I imagine guys who cook comps on one WSM can offer better advice than I can because I prefer high hot chicken (300-350*) and low n slow ribs (225 - 275*). So...I'd do them on two different grills or one after the other on the same grill.
 
I would put the chicken on after three hours (on the bottom rack) and press on with your rib cook. If you want to crisp up the skin you can do that at the end of the cook by putting the chicken directly over the heat on the WSM. That is what I do and it works great.

Good luck and let us know how the cook turns out.
 
Well I learned many valuable lessons from that cook, first the Ribs turned out fantastic, universally everyone loved them (sorry for the bad pics cell phone + alcohol). I did learn the hard way that if you add ~20 lbs of cold pork to a smoker it greatly effects the internal temperature. I had pre-heated the smoker to right around 265 and adjusted the vents, then added the meat and wood. Well needless to say the internal temp plummeted, it took me about 20 minutes to realize that I need to jump start the furnace with a bit more air flow. Once I got her back up to temp I was able to stabilize rather easily.



I did have some issues with smoking on the performer, I did not account for the fact that the temp, while higher than the pork, just would not go much higher than 300. I thought the chicken would be done in an hour, it ended up taking nearly 2 with me having to open and close to check (I was using the maverick to monitor the WSM temp). The chicken was ok, but the ribs were the real show stopper.



Thanks to everyone's advice, I am bit wiser the task now.
 
Chuck...

WOW... Excellent Cook ! Those ribs look Super ! Chicken looks nice and juicy. :wsm:
Congratulations !
Fun, isn't it !

Now the question is... Will you ever again be satisfied eating BBQ at a restaurant...
 
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