Quick chicken thigh question

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Qczar

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• Sep 30, 2005

• #1

Never did chicken parts, just whole`s and half`s. I just put on a dozen sm-med thighs. Temp in that part of the Bandera is about 230º - 250º. About how long am I looking at for completion?

BTW, those Dino ribs look to be cooking nice.

 

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Qczar

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• Sep 30, 2005

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Hey, just noticed I`m 'Full Fledge'. I have been feeling 'fledged' lately, but I don`t know about full?

 

Bill-Chicago

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• Sep 30, 2005

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At those temps, I'd go about 3hrs, then sacrafice one and cut into it to see if its done

 

Bill-Chicago

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• Sep 30, 2005

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and what the hell is that on the top rack, next to the home made flatty

 

brdbbq

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• Sep 30, 2005

• #5

willkat98 said:

and what the hell is that on the top rack, next to the home made flatty

Click to expand...

Looks like meat to me

 

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• Sep 30, 2005

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willkat98 said:

and what the hell is that on the top rack, next to the home made flatty

Click to expand...

What?.......... Have`nt you ever Q`ed a pig`s head?

 

Bill-Chicago

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• Sep 30, 2005

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Qczar said:

What?.......... Have`nt you ever Q`ed a pig`s head?

Click to expand...

LMAO

It does look like a pigs head.

What the hell is stuffed in his mouth?

 

frognot

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• Sep 30, 2005

• #8

willkat98 said:

LMAO

It does look like a pigs head.

What the hell is stuffed in his mouth?

Click to expand...

Don't you usually stuff an apple in a pig's mouth?

 

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• Sep 30, 2005

• #9

Qczar said:

What?.......... Have`nt you ever Q`ed a pig`s head?

Click to expand...

They are tasty

 

BBQchef33

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• Sep 30, 2005

• #10

in the location u have them thighs, you got them in hot spots. At 250 in the chamber...(higher where they are) in 2 hours, start checking, or move them up a little bit.