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Competition chicken on a kettle

Started by Fullbore BBQ, March 31, 2017, 07:01:16 AM

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Fullbore BBQ

Well I was a little reluctant to even post this, due to it turning out the way it did but as promised I tried to do KCBS style chicken thighs on my kettle. I was really unhappy with the results, I have no doubt it can be done but 1st run was a bust. Skin shrunk to about nothing. I like the idea of doing it as to my intended competition set up I plan on running a couple 22-1/2 WSM's and the kettle for the chicken. Back to the drawing board on these although I did learn the don'ts just more practice. Like a buddy once said "Don't practice until you get it right. Practice until you can't get it wrong" well I believe I have a starting point!
1 Weber OTG 26" 1 Weber OTG 18.5" 1 Weber Pimped out Smokey Joe Gold  2 Weber WSM 22" 1 Weber WSM 14.5 3 BBQ Guru Lime Green Thermopen MK4

JEBIV

Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

SMOKE FREAK

Keep trying...
And enjoy the food offerings along the way...

THUNDERDOME

I do my comp chicken on a kettle. I have to trim some of the excess fat under skin so it doesn't blacken and pull back

bbquy

I do my comp chicken on a kettle too. I did not enter thighs though. I did breast and wings. Everyone said don't do wings cause it too risky. I ended up placing third out of 20 teams. I plan on doing the same thing again.

THUNDERDOME



Here's my set up. This was 6th place chicken at Big Poppas Guinea Pig Comp in Indio, CA

guitarfish

Wow ya'll. That's some beautiful (square?) chicken! Just curious, is that boneless?
"beer ain't drinkin', it's survivin' "

hawgheaven

When I was still competing, I always did my chicken on the kettle, pretty much like THUNDERDOME does.
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

THUNDERDOME

Quote from: guitarfish on April 04, 2017, 09:21:03 AM
Wow ya'll. That's some beautiful (square?) chicken! Just curious, is that boneless?

This batch wasn't. But I debone 9/10 times. I basically decide once I get the pack of chicken open and start trimming