Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chicken Quarters direct or indirect....that is the question

RedneckRedneck Posts: 20
edited 2:26AM in EggHead Forum
After bragging on the BGE at work over the week, I have some coworkers coming over to see the Magic first hand.[p]Because I do not won't to make a mistake....should I go direct or indirect with chicken. I am planning to use my secret sauce...a oil based solution...will share if all goes well.[p]Also at what temps should each be use???[p]Thanks Eggsperts,[p]Redneck


  • Char-WoodyChar-Woody Posts: 2,642
    Redneck, My favorite is a second grill over my drip pans. I use the second upper grill for the bird parts. I run about 350 to 400F...Check em for temp after about a hour.

  • PainterPainter Posts: 464
    Redneck, I'd do them like wings turning every fifteen minutes or so at 250 degree dome temp direct. If yoy have a sugar base sauce I would't baste them with that until last 15 or 20 minutes orm so. I'd guess time at aproximately 1 hr. but you'll be able to tell because you're not a novice at this I bet. Ifnot sure Use instant read thermometer to be sure. 170-180 degree. Good eatin

  • PainterPainter Posts: 464
    Char-Woody, Ther doesn't seem to be a wrong way for chicken parts, as always its whatever works for you as long as its cooked to proper temp.) Chilly (darn cold in Wisconsin today) 0 wind chills. Fillet mignon tonite and Pizza tommorow. Good eats to ya

  • Char-WoodyChar-Woody Posts: 2,642
    Painter, your my house, its not how its done, but who gets what and gets there first..:-)
    Cheers to ya..good eats too! Turn the fans off up there in Wisc..your blowing it down here..windy cold here too.

  • JimWJimW Posts: 450
    With leg quarters, I run about 275F direct. It takes about 1 1/2 hours to 1 3/4 hours depending on size. I turn them every 30 minutes for the first hour. With about 30 minutes left, I start saucing them with a ketchup based sauce, turning and saucing about every 8 minutes. They've always come out perfectly done with a nice barbecue crust on them.

Sign In or Register to comment.
Click here for Forum Use Guidelines.