Chicken

kim

I have seen that many people cook beer butt chicken at low temps..225 range. With turkey, i have learned you need 325-350 for skin browning. How do those chicken pictures look so fabulous at 225? Nice and brown. And...like turkey, if you cook beer butt at low temps does'nt it get "chewy"? Anyway...what is the best temp for beer butt chicken if you want a brown skin? How much time will it take? Also, i learned a bit about the difference in roasters and fryers. I'll be doing fryers since they are younger and more tender with more fat for a juicy effect. I found this info on a poultry website.

char buddy

kim,
I am one of the guys who likes to go low and slow with chicken and I still get browned skin. the higher in the egg you sit your chicken, the better the browning goes. Some of the indirect setups pictured at GFW's or TimM's websites work well. (for example, one grid on top of a plate setter or fire bricks that are themselves on top of a grid). [p]lately, I've just used one grid with firebricks on that, but I put the chicken upside down (legs in the air) on a narrow-necked vertical roaster (made out of metal). this gets the chicken way up in the air. [p]

JSlot

kim,[p]I do 'em direct at 325°-350°. I haven't had one turn out badly yet.[p]Jim

Bordello

JSlot,
Are you using a beer can or something like a Willie's sitter??? If so, are you using anything to catch the drippings???
Thanks,
New Bob

JSlot

New Bob,[p]I use a ceramic chicken sitter and no drip pan.[p]Jim