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Chicken success. Lump prepared for butt takeoff/

Nature BoyNature Boy Posts: 8,521
edited 1:42AM in EggHead Forum
Thank sy'all for the tips on chicken times. C~W said 1:20 at 375. I ended up going with 350 on junior. Good thing cuz the skin that was close to the dome burned a bit. No affect on the meat, which was juicy and tender, but not real purty. Not sure if there is any good tips for keeping skin from buring on the small egg.[p]Anyway, the chicken was awesome, and my lump is all stacked up in Mr. Big, awaiting the big moment when sir butt gets slid into the smoke. I am going with 3 pecan chunks and 3 hickory chunks. Probably will start at 9 or 10 oclock. Yaba daba dink![p]Go Orioles!!
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ


  • SpinSpin Posts: 1,375
    Nature Boy,[p]The secrect to avoid burning a birds skin when using the small Egg is to cook at a lower temperature for a longer cooking time. The large Egg has much more interior space than the small and thus the air can circulate better. Once you start to occupy enough air space in the Egg (equal sized meal moved from the large to the small), airflow through the Egg tends to "channel" to the top vent and even heat distribution is disrupted.[p]Cooking at a lower temp limits the fires need to breathe and thus the "channeling" of the airflow. I like to cook birds on the small at 250-275F (dome) for 25 min./pound.[p]I hope this helps you,

  • Nature BoyNature Boy Posts: 8,521
    Thanks. That would have helped big to cook lower. It definitely becomes clear that Mr. Big is a great candidate for whole chickens![p]Purciate the tips
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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