I've only done thighs a few times and my boss wants me to bring my FE100 to work and fill it with chicken halves. Any advice on how to turn out the juiciest chicken halves with crispy skin would be most appreciated. Thanks.
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I'd cook them at 350º with a rub on them with not much sugar in it (maybe just salt and lemon pepper), should take between 1-2 hours. If you're going to fill the FE with chicken, try not to have the chicken so it's hanging over the end of the racks where the drip pan won't catch the drippings - you don't want to get grease on the bottom of the cooker when cooking at higher temps. You can put on sauce the last 5-10 minutes if you want to. Cook so the thigh is 180º.
Fill an ice chest with brine and put the chicken halves in there in the morning and cook at lunch? Put the smoker on 325. Take the racks out and put the chicken on the racks outside the smoker (so the door doesn't stay open). and put the chicken in.
Start with skin side down for 30 min.
Keep the sugar to a minimum like Tom said.
At 30 min take out the shelf, sauce them and put them back in, turning them up. If you want crisp skin, sauce them after you pull them out.
NOTE: The back left of mine and the edges of the racks will get black faster when you're cooking above 325. You'll get crispy critters if you don't watch them carefully.
NOTE2: Make SURE the smoker is level. If the grease comes off the large drip tray, into the side drip tray and collects you can have a problem. You want to make sure the side drip tray carries the grease down below and doesn't collect. Keep this tray VERY clean when you cook hot.
Start with skin side down for 30 min.
Keep the sugar to a minimum like Tom said.
At 30 min take out the shelf, sauce them and put them back in, turning them up. If you want crisp skin, sauce them after you pull them out.
NOTE: The back left of mine and the edges of the racks will get black faster when you're cooking above 325. You'll get crispy critters if you don't watch them carefully.
NOTE2: Make SURE the smoker is level. If the grease comes off the large drip tray, into the side drip tray and collects you can have a problem. You want to make sure the side drip tray carries the grease down below and doesn't collect. Keep this tray VERY clean when you cook hot.
I realize this is not the direct answer to your question,but another approach.
You've heard a few experienced cooks comment on some special care and concerns we take, when hot cooking chicken.
Crispy skin may be a concern for some of us in comps,but in smaller quantities, with a lot of focus on the product.
There is also a lot of tender,bite through skin that does very well.
If you aren't going to have a chance to practice a large load of hot cooked chicken first,you can always play it safe and slow cook
splits.
Like Smokin' says,brined and dried well,set on 180º for awhile and finish at 240º.
A bunch of folks may not eat the skin on splits,anyhow.
The brining will allow you to take the breasts up around 167º and get the leg quarters done,as well.
You won't have to be as focused on the cooker,on a first run.
Just a thought,in reserve.
You've heard a few experienced cooks comment on some special care and concerns we take, when hot cooking chicken.
Crispy skin may be a concern for some of us in comps,but in smaller quantities, with a lot of focus on the product.
There is also a lot of tender,bite through skin that does very well.
If you aren't going to have a chance to practice a large load of hot cooked chicken first,you can always play it safe and slow cook
splits.
Like Smokin' says,brined and dried well,set on 180º for awhile and finish at 240º.
A bunch of folks may not eat the skin on splits,anyhow.
The brining will allow you to take the breasts up around 167º and get the leg quarters done,as well.
You won't have to be as focused on the cooker,on a first run.
Just a thought,in reserve.
Use an oil based marinade. Start the chicken skin side down at 350-400 deg. Mine always gets done starting at the bottom rack. When that side is browned, start rotating the racks. Move bottom to top rack, don't turn yet. When the last rack is at the bottom and brown, start turning the top rack and move it to the bottom. When the skin side is brown, I temp the thigh. Lightly sauce. Or serve sauce on the side.
You can set the sauce for a few minutes while waiting to serve, but the longer it sits in the sauce, the less crispy the chicken skin gets.
Watch out for fat collection especially in the down tube.
I hope I helped a little.
Peggy
You can set the sauce for a few minutes while waiting to serve, but the longer it sits in the sauce, the less crispy the chicken skin gets.
Watch out for fat collection especially in the down tube.
I hope I helped a little.
Peggy
KD,
I wanted to add one thing that has really helped.
We use disposable full size pans. We place a grid in each and spray with PAM. Then put the chicken on the grids. It takes up a little room, but not too much and you only have to wash the grids. It doesn't block the smoke, because you don't get a lot of smoke at the higher temperature anyway.
If you want more smoke flavor you can set on smoke setting for about 30 minutes or so with your raw chicken in. Take out the chicken and then bump the heat up. Add your chicken once the temperature hits about 350.
Hope it helps.
Peggy
I wanted to add one thing that has really helped.
We use disposable full size pans. We place a grid in each and spray with PAM. Then put the chicken on the grids. It takes up a little room, but not too much and you only have to wash the grids. It doesn't block the smoke, because you don't get a lot of smoke at the higher temperature anyway.
If you want more smoke flavor you can set on smoke setting for about 30 minutes or so with your raw chicken in. Take out the chicken and then bump the heat up. Add your chicken once the temperature hits about 350.
Hope it helps.
Peggy
Thanks for all the help, gentlemen. I really appreciate it.
gentlemen?
what they said......all great remarks.
i do mine similar, but i add honey glaze the last 30 min. instead of sauce. it will crisp up skin pretty good, and add a remarkable flavor:
honey, a bit of lemon juice, and pinneapple juice... hhmmm good glaze
put a chunk of pinneapple under each wingpit of the half, for added yummyness....careful with temp, they will dry real quick.
i do mine similar, but i add honey glaze the last 30 min. instead of sauce. it will crisp up skin pretty good, and add a remarkable flavor:
honey, a bit of lemon juice, and pinneapple juice... hhmmm good glaze
put a chunk of pinneapple under each wingpit of the half, for added yummyness....careful with temp, they will dry real quick.
you know what happens when one assumes, don't you,Peggy?
Kathy
Kathy
quote:Originally posted by 2greyhounds:
gentlemen?
oops. Sorry Peggy. Didn't notice your signature, and like a boob I assume all Q'ers are men.
KD,
It's ok. I was kidding anyway. I don't mind being called a gentleman.
Coffebluff's idea sounds delicious!
Peggy
It's ok. I was kidding anyway. I don't mind being called a gentleman.
Coffebluff's idea sounds delicious!
Peggy