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Author Topic: Grilled chicken  (Read 1142 times)

DTrainMike

  • Smokey Joe
  • Posts: 75
Grilled chicken
« on: May 28, 2015, 12:37:19 PM »
Stuck a whole chicken on. Took 2.5 hours. Was able to pull the leg out no problem at that time. I'm pretty new at long cooks. I was running 330 to start and it settled at 230 for last 1.5 hours.

The skin is crisp and everything to right temp, I figured it should have gone longer. Will I get better results going even slower 220-230 for 4 hours?


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1911Ron

  • WKC Performer
  • Posts: 4457
Re: Grilled chicken
« Reply #1 on: May 28, 2015, 07:01:24 PM »
If you want crisp skin 325-350 is where most do it. If you got crisp skin the way you did it and it came out fine then do it that way again. If you do 220-230 you will get rubbery skin.
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DTrainMike

  • Smokey Joe
  • Posts: 75
Re: Grilled chicken
« Reply #2 on: May 29, 2015, 03:12:12 AM »
Gotcha. I think I have it in my mind that you need to cook something for hours and hours for it to be really good.


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Metal Mike

  • WKC Ranger
  • Posts: 625
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Re: Grilled chicken
« Reply #3 on: May 29, 2015, 06:43:07 AM »
you can start two shorter fuse setups (either side of drip pan) to get temp up & steady whole cook
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