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I may be converted

dougemsmacksdougemsmacks Posts: 152
edited 9:34PM in EggHead Forum
I usually do my leg quarters direct around 400 or so. I read posts on how good the chicken is on indirect cooks.I have tried many times with poor results and went back to my way. Well I tried it again but a little different, adjustable rig, foil pan underneath and the temp was 275 for 2 hours. It was great, moist chicken, it had a light smokey flavor the only problem was the seasoning. I could taste more of the salt and other flavors, more so than when i cook direct. I did season the same way I always do, so I will back off a little and see what happens. Thanks to everyone who posts here, it great to here other ideas and get advise when needed

Comments

  • SundownSundown Posts: 2,974
    Try some of the new Dizzy Pig salt free products for your rub. We love it and we're NOT on a salt free diet either.

    http://www.dizzypigbbq.com/news.htmlscroll down just a bit on the page and you'll see the announcement and some links.
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