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Slow Smoked Chicken (Picture)
thailandjohn
Posts: 952
Slow smoked at 250 for 2 1/2 hours then raised temp on Stoker to 375.....smoked with Mesquite Charcoal, Almond chunks and Apple chips....we will eat one of the halves tonight and put the other three halves in Zip Lock bags to be reheated later......I reheat in the oven uncovered at 250 for 40 minutes and 375 for 20 minutes....they come out moist and crispy
Comments
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You really like those variable temp cooks, also for the reheat! Looks great!
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
They look awesome. Do you monitor the internal temp through this process?Dave - Austin, TX
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Sweet looking cook.Green egg, dead animal and alcohol. The "Boro".. TN
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I don't monitor the temperature. I check the temperature with my Thermapen after two hours.... I do these so often it's pretty automatic for me now
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