Low n Slow Chicken

Mattman3969

No egg pics, too busy with the grandkids.   Lol.  

 Put 2 spatched chickens on the large at 12:30 & pulled about 5:45 runnin about 225 raised direct on the woo extender with some orange and cherry for smoke.   
  Did a butternut squash on the small for about 1hr at 450 indirect with pineapple head and brown sugar.  Once it was done I added a lil maple syrup and butter and hit with the blender stick.  
  The cauliflower got roasted in the hot box because I ran out of eggs big enough to hold the pan.  

Only got a plated pic. 

theyolksonyou

That's my kindling meal. Love butternut squash. 

YukonRon

Chicken is heaven off the egg, and that looks plated food looks awesome. You kill it every single time.
Love your posts.

Mattman3969

@theyolksonyou - thanks 

@yukonron - thank you sir but your cook for your beautiful wife always come out very nice every time too.  

CPARKTX

Man that look good

SciAggie

That squash is the winner - although I'm sure the chicken was great. 

JustineCaseyFeldown

Been preaching lo amd slo chicken for years!

a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours

we nodded politely and laughed (to ourselves)

until we tired it and found out they were fantastic

SciAggie

JustineCaseyFeldown said:

Been preaching lo amd slo chicken for years!

a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours

we nodded politely and laughed (to ourselves)

until we tired it and found out they were fantastic

It was you that convinced me...

JustineCaseyFeldown

No it wasn't!

it was a dude who worked with me that convinced me who convinced you!

bhedges1987

Good looking plate as always.

THEBuckeye

SciAggie said:

JustineCaseyFeldown said:

Been preaching lo amd slo chicken for years!

a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours

we nodded politely and laughed (to ourselves)

until we tired it and found out they were fantastic

It was you that convinced me...

I've done jerk chicken low and slow at 225 for 2- 2 1/2 hours. What does 5 0r 6 hours do?

Mattman3969

For me it's the texture of the chicken. Didn't even temp the bird just pulled it when the joints pulled apart with no effort. 

bgebrent

Nice looking plate brother!

Sea2Ski

Man that looks delicious.  

JustineCaseyFeldown

THEBuckeye said:

SciAggie said:

JustineCaseyFeldown said:

Been preaching lo amd slo chicken for years!

a guy at work, who bought an egg when a couple of us convinced him, told is he did his chickens at 225-250 for five or six hours

we nodded politely and laughed (to ourselves)

until we tired it and found out they were fantastic

It was you that convinced me...

I've done jerk chicken low and slow at 225 for 2- 2 1/2 hours. What does 5 0r 6 hours do?

Direct at 225? Spatched?

i find if indirect, it takes a lot longer than 2-1/2 hours at 250 to be 'done'

to answer why... i find indirect low and slow to be a gentler cook, more even roasting. The dark stuff overcooking just the way we like it (legs/wings around 200-205) while the breast stays moist. Skin very crispy, good amount of smoke if you want too

NewbeeMinimax

Got my XL recently. Did two chickens at 250-260. Used  DP Swamp Venom on one and DP Shaking the tree on other with some pecan wood chips. Took about 2.25 hours on direct cook. Pulled at 165 breast, legs went up to 190. Came out very moist. Will do long and slow if time allows as  most of my family liked the texture of it. 

JustineCaseyFeldown

I think you will find legs and wings at higher temps to be good if not better. 

I like raised direct (spatched) also, because the char on the underside is pretty tasty stuff

always good to mix things up

tarheelmatt

I like low and slow chicken too. 

Looks great Matt!

blind99

I'll take a plate of that please!

low and slow chicken - never done it but I will also steal this idea. 

JohnnyTarheel

You make me jealous brother Matt!!

bgebrent

JohnnyTarheel said:

You make me jealous brother Matt!!

It's the plate!  Swear

theyolksonyou

Not to take away, but I like to separate the skin completely before the cook and crisp up in the toaster oven or kitchen clock(if needed) Chicken cracklings are awesome. Thank me later. 

Mattman3969

Totally agree on the chicken cracklings when needed.  The last 2hrs of the cook I cooked skin down.  Tater chip like skin.  Also helps if you separate the skin from meat pre cook.   

I've done the skin only on the egg.  Incredible taste 

johnnyp

Great looking grub Matt 

Derek1234

Trying this today. 225 direct? Can I do the same cook time (5-6hrs) raised indirect? Would Pecan smoke be ok? Thank you!!!

Mattman3969

You can go raised direct.   That's how I do mine.  For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line.  The idea here is to increase the distance between fire and meet.  I like the fat dripppings on an open fire. 

I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.  

lousubcap

Once again a great cook, definitely enhanced by the diamond plate.  
I've got a spatch chix in the queue for Sunday-will run L&S raised direct.  Thanks for the incentive.   

Derek1234

Mattman3969 said:

You can go raised direct.   That's how I do mine.  For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line.  The idea here is to increase the distance between fire and meet.  I like the fat dripppings on an open fire. 

I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.  

Thank you! This will be my 1st low and slow direct cook, so I appreciate your advice! Cheers!

Mattman3969

Good luck with.  Be prepared to have the best chicken ever.  

MrCookingNurse

lousubcap said:

Once again a great cook, definitely enhanced by the diamond plate.  
I've got a spatch chix in the queue for Sunday-will run L&S raised direct.  Thanks for the incentive.   

Doing the same thing. We're trying to eat Sunday lunch at home and I'm going to spatch 2 birds and let em smoke while we are at church. 

JustineCaseyFeldown

Derek1234 said:

Mattman3969 said:

You can go raised direct.   That's how I do mine.  For setup I have less than 3/4 firebox of lump and have the chicken about 3 1/2 - 4" above the felt line.  The idea here is to increase the distance between fire and meet.  I like the fat dripppings on an open fire. 

I generally will start out skin down and flip about 2hrs in. Cook at 250ish direct.  

Thank you! This will be my 1st low and slow direct cook, so I appreciate your advice! Cheers!

it will cook faster direct, although depends how raised it is.

one is roasting, the other is grilling, even though dome temp is the same.

given the low dome temp, and depending how raised it is, the two can be very close.

if i am planning on 5-6 hours though, i would go indirect as a rule.