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 and Slow Chicken Cook Question?

rutili
rutili Posts: 25
edited November -0001 in EggHead Forum
Hello,

thank you in advance for your feedback.

I am going to be cooking a pork sholder this weekend, and also wanted to cook a few chickens.

I will be cooking the sholder indirect at ~250. Can I put the checken on at 250 as well? How long would I need to have the chickens on they are about 4 lbs each.


Thanks,

Joe
· Share on FacebookShare on Twitter

Comments

  • gdenby
    gdenby Posts: 6,239
    Chicken can be cooked lo-n-slo, but it is not the usual method. If everything doesn't get crowded together, I'd expect about 45 per pound.
    · Share on FacebookShare on Twitter
  • Bear 007
    Bear 007 Posts: 383
    Cook it till the internal temp is 165 in the breast 175-180 in the thigh, it should be around 3-4 hours. Slow cooked chicken has a different texture to it, I don't really care for it.
    · Share on FacebookShare on Twitter
  • Billy Grill Eggster
    Billy Grill Eggster Posts: 404
    The other option is to cook lo-n-slo and reload the lump while waiting the dwell period of one to four hours in the cooler with the butt.
    My wife likes crispy chicken skin, will not happen on a 250* lo-n-slo.
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

    · Share on FacebookShare on Twitter
  • rutili
    rutili Posts: 25
    So sounds like recomendation is ..

    Cook the sholder, turn up the heat to ~350 and cook the chickens

    chicken should take abot 90 min at 350?
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Chicken is save when the bird is 165° both breast, thigh and legs. A lot of people like the 165°/180°. The bird tastes good booth ways.

    I have cooked chicken at 225° dome, direct with extreme raised grid, 16.5" from meat to the top of the lump bed, and took the meat to 195°. As expected the texture was a little dryer but the flavor was a deep BBQ taste. This cook was excellent and well worth the effort. I don't recall the cook time to that temperature. I will try to find the post which detailed the cook and post the link.

    At the time there was some posting of a different way to 'spatchcock' chicken, hence the odd cut.

    chicken1.jpg

    chicken2.jpg

    chicken3.jpg

    For your cook give it a try and cook to temperature. Make sure you let us know how the cook turns out.


     
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    You can cook the chicken at 350° apx 90 min; 400° abt 1 hr; 500° abt 45 min. Each cook turns out great.

    direct 400°
    chick400.jpg

    direct 500°
    chick500.jpg

    Both cooks were very moist and great flavor.

    In the future I am going to try a fast cook at 600° direct.

     
    · Share on FacebookShare on Twitter
  • B&BKnox
    B&BKnox Posts: 283
    My first cook on a LBGE was a 5.25lb whole chicken 230-250 dome and it took 4:50 to cook, it was fantastic, cherry wood smoke, brined bird for 16 hours.
    Be Well

    Knoxville TN
    · Share on FacebookShare on Twitter

Categories