Cooking Chicken Pieces....Quick Questions!

[deans6571]

...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]

I always cook my chicken legs to 180

[HoosierKettle]

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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[Shoestringshop]

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

[deans6571]

......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]

What I mean by 12 o’clock, 3, 6, and 9...


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[Charcoal_Guerrilla]

Thanks @Shoestringshop, made it clear for me. Cheers!

[Shoestringshop]

Thanks @Shoestringshop, made it clear for me. Cheers!

👍

[deans6571]

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]

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]

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]

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]

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...