Chicken - Low and Slow?

Charlie

Will I gain anything cooking a chicken "low and slow" or will get the same results cooking at a dome temperature of 325?

Wise One

Charlie, in my opinion the main purpose of a low and slow is to allow the fat to render out. Since chicken doesn't have much fat within the meat, I think it would only serve to dry it out. I would stay with temps in the 325-350 range.

JimW

Charlie,
I have had very good luck by running about 275F for an hour and 45 or so.
JimW

MikeInMdsn

Charlie,[p]Back in the old days of this forum, it was "the thing" to do whole birds low and slow. I've done Beer Butt chickens between 180 and 200. Versus a 325 dome, I'd imagine the biggest (and maybe only) advantage is more smoke penetration. I didn't have any that were anything but moist and tender but timing the cook was more difficult than those done at higher temperatures, which an be a big factor when guests are involved.[p]Mike

Pig Sooie

Charlie,[p]I have cooked chickens (butterflied or "spatchcocked" as some say) over a drip pan filled with water for 4 hours or so at 200-225 F dome temperature. I have also cooked chickens butterflied or "spatchcocked" on a raised grid for about 1 hour over temps at about 350 F.[p]Both are good methods but I opt for the former. My experience has been a much juicier bird without the "rubbery" or "gray" skin that others have described. [p]I'd experiment with both then choose whatever suits you and yours best.