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Chicken parts

UXB
UXB Posts: 21
in EggHead Forum
Today I'm cooking some chicken pieces - to include several very large breasts. What is the recommended approach - direct or indirect heat? I have the plate setter and a remote thermometer that measures both grill and meat temp with separate probes. If I go indirect, what temperature would you recommend for the BGE? And how long should it take at that temp?  Many thanks!
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  • UXB
    UXB Posts: 21
    OK. Well I admit my questions weren't much and maybe that explains the lack of feedback from you experienced eggers. Anyway, I'm a new guy. Not to the world of BBQ/Smoking - just new to Egging. I did the indirect method with the plate setter (What's up with that name anyway?). I cooked it at about 425 for 1 hour and 15 minutes. My normal strategy for BBQ chicken, on the old Weber, was "hot, fast and furious". It was usually pretty wonderful. Today's cook on the Egg was by far the best I've ever made... once I grew accepting of the lack of a crispy exterior. I'm quickly becoming a believer in this Egg concept!
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  • Cookinbob
    Cookinbob Posts: 1,691
    I can tell you I would do about the same. I do chicken parts indirect around 350 grate for 50-60 minutes. I don't usually monitor parts, but check with thermapen. None better!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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