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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Low n Slow Chicken

Options
2»

Comments

  • tikigriller
    tikigriller Posts: 1,389
    Options
    Going to have to try this. Sounds like an absolute winnner and am very curious as to how different it will be from the usual 375 direct and done in less than an hour. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter
  • TideEggHead
    TideEggHead Posts: 1,342
    Options
    Some good looking chicken there!
    LBGE
    AL
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Options
    Damn that looks great!

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • MeTed
    MeTed Posts: 800
    Options
    I am going to try low & slow chicken tomorrow and I want to make sure I understand. 250 for about 4 hours indirect? Is that correct?
    Belleville, Michigan

    Just burnin lump in Sumpter
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,457
    Options
    The chicken I posted in this thread was on for 5ish hrs, 3-4" above felt with a 1/2-3/4 firebox full of lump and cooked between 225-250.  

    @justinecaseyfeldown does his indirect (roasting) and it works great for him.  I do mine direct and it works for me.  Try both ways.  Pick one you like. Many ways to get to the Q finish line 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Options
    Stike is gives great advise. 
    · Share on FacebookShare on Twitter
  • MeTed
    MeTed Posts: 800
    Options
    Thanks@ Mattman and PG.
    Belleville, Michigan

    Just burnin lump in Sumpter
    · Share on FacebookShare on Twitter
  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Options
    Mattman3969 said:
    The chicken I posted in this thread was on for 5ish hrs, 3-4" above felt with a 1/2-3/4 firebox full of lump and cooked between 225-250.  

    @justinecaseyfeldown does his indirect (roasting) and it works great for him.  I do mine direct and it works for me.  Try both ways.  Pick one you like. Many ways to get to the Q finish line 
    yeah.  at these temps indirect/direct is probably not a big difference.

    fishlessman actually does butts for 8-10 hours direct (raised).

    it's probably habit more than anything that make me do these indirect most of the time (rather than spatched direct).  i tend to do the bird whole too (i.e. not spatched). 
    · Share on FacebookShare on Twitter
  • Derek1234
    Derek1234 Posts: 23
    Options
    Thank you @mattman3969! This was the best chicken I've ever made! My 2 and 4 year old daughters had thirds, which never happens! Bravo! Oh, I used pecan for more flavor. Spot on!
    Large BGE
    · Share on FacebookShare on Twitter
  • Derek1234
    Derek1234 Posts: 23
    Options
    This morning I used this same method with wings to bring to a football party, but I did it at 300° and for an hour and 40. I'm assuming they won't last long!
    Large BGE
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 32,864
    Options
    Well-due to things beyond my control I have to run today's chix at around 350*F raised direct.  Next time it's a L&S cook.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,457
    Options
    Derek1234 said:
    Thank you @mattman3969! This was the best chicken I've ever made! My 2 and 4 year old daughters had thirds, which never happens! Bravo! Oh, I used pecan for more flavor. Spot on! 



    That is awesome.  Glad your family enjoyed.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • MeTed
    MeTed Posts: 800
    Options
    Thanks @Mattman3969 this chicken was awesome!
    Belleville, Michigan

    Just burnin lump in Sumpter
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,457
    Options
    Glad you enjoyed!!  If I have time this is my preferred method 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • Derek1234
    Derek1234 Posts: 23
    Options
    making this again today! My kids (and me!) have been craving it! It is a must try cook!
    Large BGE
    · Share on FacebookShare on Twitter

Categories