Cooking Times

cahill523

 

My twin sons just gave me a large egg for Christmas. I have cooked on it twice and needless to say, I'm hooked.I cook a lot of chicken breasts (split w/bone in). Are there any recommendations on the best way to cook them? I have had good success with 275-300 degrees on indirect setups with conventional grills -

Charlesmaneri

I would say go with what you know if your comfortable with indirect then continue do that  I do my chickens indirect with the plate setter in legs up at 350 degrees and they come out  amazing  as far as time goes I don't cook for time I cook to temp chicken is done when the internal temp is 165 on the breast I would assume that takes about 1 1/2 hours 

canman

I like heavy smoke flavor so I soak hickory chunks in water and add them to a 225-250 deg egg for approx 1 1/2-2 hrs. to a internal temp of 165. I use the chicken for chicken salad and chicken chowder.

Black_Badger

Congrats and welcome. If you can try them raised direct at about 375, or do a whole chicken s spatchcock style with the same set up. That's good stuff!

I like a lighter smoke with chicken, usually apple. No need to soak the wood: hot wood produces smoke, hot water produces stream, you want smoke. 

Good luck, have fun, take and post pics.

Cheers

B_B

Cookinbob

I'm an indirect guy for chicken "with bones", whole or pieces. 350 deg, raised grate? I like some smoke flavor - apple, maple, cherry, hickory. Like them all.