Our neighborhood block party is tomorrow, which I completely forgot about. But anyhow, decided to make pulled chicken. Which will give me a better bang for the buck, thighs at .98/lb or quarters at .49/lb?
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My opinion, thighs have a higher meat to bone ratio, more yield then legs but at .49 a lb for quarters, can't beat that! That's half price! I would go with the quarters..
I agree with Wilber, I would go with the quarters
If you go with quarters, I'd cut the legs off & serve as is. Legs are great because they come with their own handle! Kids love them! As you probably know, quite a few people won't eat dark meat. I say "more for the rest of us"! 
Hadn't thought of that, that's a great idea as there are going to be a bunch of kids there.
Thanks Joe!
Thanks Joe!
Dont forget kids and hot dogs go together well.
21lbs of chicken going, legs & thighs. Legs rubbed with a cherry rub and thighs I pulled back the skin and rubbed with a spicy apple rub. Good thing I've got the FEC, no way would this all have fit in the SM020. For the legs, I think I might do half sauce, half without.
It's a potluck block party, so everyone is bringing something. My neighbors and I were just laughing about last years, someone actually brought a couple of Domino's pizzas.
It's a potluck block party, so everyone is bringing something. My neighbors and I were just laughing about last years, someone actually brought a couple of Domino's pizzas.
Looking good.
Chicken almost done. What I've noticed is what a totally different cooking environment the FEC is than the electrics. Cooking at 276 and the skin on the thighs is actually crisping up. In the 020, even at 300 it was always rubbery. I'm liking this smoker more & more every day.
Andy,
Just be careful with chicken in the FEC. With the amount of grease & higher temps it's the one meat most likely to cause an inferno!
Make sure the meat does not extend over the drip tray/heat shield in the front & back.
If you want crispy skin, bump it to 376 for 20 minutes @ the end of the cook or cook @ 376 the whole way (about an hour).
Hope you had a good party. I bet you made some new friends!
Just be careful with chicken in the FEC. With the amount of grease & higher temps it's the one meat most likely to cause an inferno!
Make sure the meat does not extend over the drip tray/heat shield in the front & back.
If you want crispy skin, bump it to 376 for 20 minutes @ the end of the cook or cook @ 376 the whole way (about an hour).
Hope you had a good party. I bet you made some new friends!
Hey Joe..great advice on that 375 chicken for an hour. Thats how I like em too.
Yep, I've read quite a few posts about that. It was a little unnerving a few times as I got close to the smoker and heard the sizzling of the grease hitting the grease tray. Probably opened the door a few times too many to make sure there were no grease fires since this was my first big load of chicken.
I'll remember the 376 tip, but was very surprised that it started crisping up at 276. In the 020, I had to throw it on the grill in order to crisp up the skin.
Was a fun party, no Domino's this year! The legs disappeared real quick. The half pan of pulled chicken didn't last much longer. Several neighbors asked when I was having my next cook out and if they were invited.
I'll remember the 376 tip, but was very surprised that it started crisping up at 276. In the 020, I had to throw it on the grill in order to crisp up the skin.
Was a fun party, no Domino's this year! The legs disappeared real quick. The half pan of pulled chicken didn't last much longer. Several neighbors asked when I was having my next cook out and if they were invited.
Good Report Andy. I've got 8 whole chickens in the freezer that I've got to get rid of.
Andy,
The less you open the door the better. The only time I've had a fire was with chicken after I had the door open. What happens is the firepot gets stoked to catch up the temp and the grease catches on fire. It's best to just look @ your temp readout. If it's close to set point you're good.
If you do have a fire, don't open the door (ever seen Backdraft). Turn the unit off and cover the exhaust. When it's out, make sure you're hopper is not on fire! Remember: Door Gaskets are cheaper than Plastic Surgery!
Joe M
The less you open the door the better. The only time I've had a fire was with chicken after I had the door open. What happens is the firepot gets stoked to catch up the temp and the grease catches on fire. It's best to just look @ your temp readout. If it's close to set point you're good.
If you do have a fire, don't open the door (ever seen Backdraft). Turn the unit off and cover the exhaust. When it's out, make sure you're hopper is not on fire! Remember: Door Gaskets are cheaper than Plastic Surgery!
Joe M
quote:Originally posted by Joe M:
The less you open the door the better. The only time I've had a fire was with chicken after I had the door open.
10-4! Think I was probably just a little paranoid the first time. Everything else I've cooked, the door has been closed almost the entire cook. Just that sound of sizzling grease got the best of me.
I've scraped all the fat from under the skin of chicken thighs for competitions. That may help a little to cut down on the grease. I know it helps to crisp the skin.
Dang..never heard of that fat scraping on thighs. Bet that would help a lot to give good skin. Thanks for the tip. Has anybody on the KCBS circuit ever turned in the required amounts of the button on the back? Preacher's Noses as some might call it? If not..why not?