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Newbie with a chicken question
sheetmetalpete
Posts: 277
I have been quietly lurking here for a few weeks and just picked up my LBGE last night (a Ribfest demo). I have picked up enough knowledge here so far that I almost sound like I know what I'm talking about. I'm anxious to light a fire in it tonight after work.
I'm planning on chicken pieces for my first cook. I have read here about spatchcocked chicken. I will try that soon but for now I have a large (OK, darn near small turkey sized) home raised chicken with halved breasts. I generally use my favorite rub (no brining). What way do you cook chicken pieces? Direct? Indirect? Raised direct? What temp?
Thanks in advance!
Glencoe, Minnesota
Comments
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Raised direct @ 350 to 400, good luck and have fun!
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First off, welcome to the forum and the lifestyle.
Your only going to get a couple of dozen different ways/variations on how to tackle this one. I'd just do those raised direct trying to keep dome temp around 350 or so.
Good luck and don't forget to take and post some pics.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
+1 raised direct at suggested temp. Welcome! Have fun tonight!Sandy Springs & Dawsonville Ga
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Assuming you didn't buy anything to raise the grid, 3 empty beer cans on the fire ring, or bricks, or L brackets, or....
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Oh, and welcome!
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Thanks for the tips! I went raised direct (I had already purchased the folding grid) at 350. It was done in about 45 minutes.Glencoe, Minnesota
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Looks great ! Welcome to the jungle.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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Welcome... I do raised direct 375 to 400Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Fine looking cook - Welcome!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Good job! Great eats.
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Nicely done!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Nice job on the chicken Pete! Welcome aboard.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Welcome. Congrats on the egg. Careful this site is addictingSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Welcome!
I like how you prefaced the below....I have picked up enough knowledge here so far that I almost sound like I know what I'm talking about.
Then ended with this....
What way do you cook chicken pieces? Direct? Indirect? Raised direct? What temp?
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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My Photography Site -
You're off to a great start. Nicely done.
Cincinnati
LBGE, Weber Kettle
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Thanks everyone. It's a bit of a learning curve but I'll get there!Glencoe, Minnesota
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Good pic of your cook; you are on your way to nailing it.
And welcome to the journey.John in the Willamette Valley of Oregon
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