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Author Topic: Cooking Chicken Pieces....Quick Questions!  (Read 869 times)

deans6571

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Cooking Chicken Pieces....Quick Questions!
« on: July 16, 2019, 01:39:01 AM »
...just a few quick questions really to the fellow grillers on here!

When cooking chicken pieces (legs and wings), what is the done thing;

1. Cook indirectly and take off chicken once internal temperature reaches 165F (according to temp probe)

or,

2. Cook indirectly for 35 mins and sear over direct heat for last 5 minutes.


Only reason I ask is that I have pretty much always done method 1 and taken off the chicken when it hits at least 165F but the last time I BBQed, the chicken seemed to hit 165F far too quickly (took literally about 20 minutes) and didn't really looked cooked enough from the outside even though the juices ran clear and the thermometer probe read about 175F.

...just want to get some better chicken going on!!

Thoughts?!

irv39

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #1 on: July 16, 2019, 02:45:41 AM »
I always cook my chicken legs to 180

HoosierKettle

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Cooking Chicken Pieces....Quick Questions!
« Reply #2 on: July 16, 2019, 03:19:50 AM »
Yeah legs and wings and thighs for that matter get cooked way higher than 165 to be good. I cook them all different ways. Sear first, sear last, completely indirect, completely direct rotating often. I cook them until they look good enough to eat which is usually 180-195 even.

Safe to eat and good to eat are two different things. 165 is good for breast.

The main thing is practice. Cook them often and you will get good at it.

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« Last Edit: July 16, 2019, 03:25:32 AM by HoosierKettle »

Shoestringshop

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #3 on: July 16, 2019, 03:50:17 AM »
Legs and wings... high heat. Fill charcoal baskets and place in center of grill one chunk of applewood on top. Open all vents. Have top vent at the Mack back of the grill. 15 min later put top vent at the 3 o’clock, 15min later vent at 6 o’clock, then 15 min later 9 o’clock, @12 o’clock your done.

Good luck
« Last Edit: July 18, 2019, 04:11:36 AM by Shoestringshop »
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deans6571

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #4 on: July 16, 2019, 04:06:49 AM »
......appreciate all the responses above - very helpful. Yea, I guess the standard '165F' is probably meant for chicken breasts hence why my pieces tend to look slightly underdone  even though they are cooked inside!

Will definitely get some more practise in and try different methods.
:)

Shoestringshop

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #5 on: July 19, 2019, 07:46:12 AM »
What I mean by 12 o’clock, 3, 6, and 9...


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Charcoal_Guerrilla

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #6 on: July 19, 2019, 10:54:12 PM »
Thanks @Shoestringshop, made it clear for me. Cheers!

Shoestringshop

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #7 on: July 20, 2019, 04:05:03 AM »
Wife said "No more GRILLS in this house!" So I bought a 2nd house!

deans6571

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #8 on: July 23, 2019, 12:18:44 AM »
I also pre-heat my grill for 10 minutes before I add on the food for indirect cooking.

 When would be the best time to add some wood chunks to the charcoal baskets, for flavouring - during the pre-heating stage or add them when I add the food to the grill?

Don-in-Vero

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #9 on: July 28, 2019, 10:23:40 AM »
I like to use wood chunks, which I add about 5 minutes before the meat goes on. A couple of chunks, about 2x2 inches square seems to do it for poultry. Since it is not a long cooking process, I don't bother to soak the wood.

kettlebb

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #10 on: July 28, 2019, 01:37:30 PM »
I add wood to the coals shortly after dumping the chimney. I never soak any wood as it just makes more of the bad white smoke. With smoke wood you want to wait till it starts to look blue coming out of the lid vent. When it turns from white to blue is when my food goes on. Poultry will only need one decent size chunk also, it takes smoke really easily. Pecan is great with chicken if you can grab some.


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deans6571

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #11 on: July 29, 2019, 01:48:35 AM »
I like to use wood chunks, which I add about 5 minutes before the meat goes on. A couple of chunks, about 2x2 inches square seems to do it for poultry. Since it is not a long cooking process, I don't bother to soak the wood.

...ok, cheers - nice one.
 ;)

SMOKE FREAK

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Re: Cooking Chicken Pieces....Quick Questions!
« Reply #12 on: July 29, 2019, 06:41:30 PM »
Yeah legs and wings and thighs for that matter get cooked way higher than 165 to be good. I cook them all different ways. Sear first, sear last, completely indirect, completely direct rotating often. I cook them until they look good enough to eat which is usually 180-195 even.

Safe to eat and good to eat are two different things. 165 is good for breast.

The main thing is practice. Cook them often and you will get good at it.

Sent from my iPhone using Weber Kettle Club mobile app

Totally agree with this.

When grilling chicken I don't bother with smoke. I think it doesn't need it...But that's just me...