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Author Topic: Chicken quarters  (Read 763 times)

Davescprktl

  • WKC Ranger
  • Posts: 1999
Chicken quarters
« on: May 20, 2018, 06:15:12 PM »
Decided to do a simple chicken leg quarter cook.  Season with Tony Cachere's used my stacker and smoked with Applewood.  Love using the Cajun Bandit Stacker for cooking chicken because the height from the fire prevents burning.  I first cooked direct on both sides then moved over to the indirect side to finish.  Cooked them to about 180.  Great result and always fun to cook!










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OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

mhiszem

  • WKC Performer
  • Posts: 3493
Re: Chicken quarters
« Reply #1 on: May 21, 2018, 03:05:26 AM »
Yum!


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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

JEBIV

  • WKC Ambassador
  • Posts: 10688
Re: Chicken quarters
« Reply #2 on: May 21, 2018, 08:37:12 AM »
one of the best flavors and ways to cook chicken IMO
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Jules V.

  • WKC Ranger
  • Posts: 1641
Re: Chicken quarters
« Reply #3 on: May 21, 2018, 10:28:12 AM »
I use the  same method for a majority of my cooks.  High heat  with the heat source at  a much farther distance. Currently using 2 caliente stackers converted into  multi-purpose  used  as a roti /smoker/elevated grilling.

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