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What wood to use for jerked chicken and is this a low and slow or 375 degree cook?

What wood to use for jerked chicken pimento is not an option and is this a low and slow or 375 degree cook?


  • lousubcaplousubcap Posts: 5,080
    I'm in the raised grid direct (350-400*F on the dome) for all chix-boneless breasts thru spatchcock birds. The spatchcock birds generally take around 45-50 mins to the finish temp.  Wood wise-I use a small amount (about 1 chunk) of cherry as poultry will take lots of smoke.  FWIw and it's just an opinion-take some notes on whatever you to then adjust the next round as you see fit.
  • I just use lump in lieu of pimento wood.   When I think jerk chicken, I'm assuming bone in thighs or maybe breasts.  I just do them direct grilled, 375f would be fine. 

    I saw some pimento lump company advertising a free pound of their lump on Twitter this weekend if you just pay shipping.  Not sure what they were charging but I was going to look into it.  I've always wanted to try the real stuff. 
  • I do my wings indirect at 250 for two hours then I hike it up to 350 for about 20 minutes.  Most of the fat is rendered off into the drip pan.  I use an authentic Jamaican Jerk marinade that is quite spicy.  I make a nice blue cheese sauce for dipping.  I mainly use mesquite chips.  I use Pecan chips for turkey.

    Simple ingredients, amazing results!
  • I'd be very cautions about the "just pay for shipping" scam. I know there is only one approved exporter of wood from jamaica that's been in business for 5+ years. 
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