Messed up the chicken on my OTG

Happy Hapgood · Mar 27, 2017

1st attempt. The breasts were tuff and the leg quarters were gamie and under done. I temp checked with a therma pen and it all probed 165* or higher. Guess I 1) did not let it cook long enough, 2) did not check temp in the right places and 3) I think the foil may have messed up the heat flow around to bird.

I welcome any input anyone may have as to how I can improve because I sure want another crack at it.

Kept grill temp at 350* the whole time btw.

Thanks!

16Adams · Mar 27, 2017

Chicken quarters to me are like a California homocide --187*

There's been quite a bit of discussion about young fast grown chicks their bones not setting up, red juices being ok as long as they temp etc. I just can't eat red chicken juice- it's a white meat not a pink juice meat. IMHO ymmv

Game aroma? Not sure about that one. If it doesn't fit- you must acquit

Happy Hapgood · Mar 27, 2017

16Adams said:
Chicken quarters to me are like a California homocide --187*

There's been quite a bit of discussion about young fast grown chicks their bones not setting up, red juices being ok as long as they temp etc. I just can't eat red chicken juice- it's a white meat not a pink juice meat. IMHO ymmv

Game aroma? Not sure about that one. If it doesn't fit- you must acquit

No it was fresh just not done. gamie may be the wrong word. And yes these were some big pieces.

Stlsportster · Mar 27, 2017

I would say the foil was a problem too. I did bone in quarters 2 weeks ago and built the fire in the center (used the MasterTouch charcoal bins in a vortex like arrangement) and put the chix around the outside. Legs were easily in the 180s by the time the breast was in 165 range. Crisped up the skin direct over the center at the end.

Could have gone a bit longer but was tender and juicy. Bout an hour and 15 min total. Dome temp running about 350-400.

Woody1911a1 · Mar 27, 2017

why do you have foil under it ?

Yellowhair42 · Mar 27, 2017

Ditch the foil.

Happy Hapgood · Mar 27, 2017

Woody1911a1 said:
why do you have foil under it ?

Was trying to keep the grease from dripping down into the pit. Won't do that again!

northeast bbqer · Mar 27, 2017

Toast said:
Was trying to keep the grease from dripping down into the pit. Won't do that again!

If you have a 2 zone set up you could put a drip tray or foil underneath, no?

Happy Hapgood · Mar 27, 2017

northeast bbqer said:
If you have a 2 zone set up you could put a drip tray or foil underneath, no?

So I'm seeing. This was only my 3rd cook on it. Brethren AClark44 gifted it to me. I had been using a gasser up to that point and a WSM for the goood stuff.

dwfisk · Mar 27, 2017

Yellowhair42 said:
Ditch the foil.

Toast said:
Was trying to keep the grease from dripping down into the pit. Won't do that again!

^^^ Yep, don't worry 'bout that chicken grease, it will go out with the ash. FWIW, it didn't look like it sucked! If I had to pick one thing I picked up from the Brethren as a newbie it would be to not overcook chicken; I never go above 165* in a breast or 175* in a thigh.

Fwismoker · Mar 27, 2017

Yep not enough convection. Oh well you learned is what matters.

We gotta get you spinning Mike, it's amazingly good.

Happy Hapgood · Mar 27, 2017

dwfisk said:
^^^ Yep, don't worry 'bout that chicken grease, it will go out with the ash. FWIW, it dispdn't look like it sucked! If I had to pick one thing I picked up from the Brethren as a newbie it would be to not overcook chicken; I never go above 165* in a breast or 175* in a thigh.

Indeed. I was probing for IT in all the wrong places.

It cooked better on top and middle but was lacking at the foil level. It sure did not look bad. I thought we had it!

ssv3 · Mar 27, 2017

16Adams said:
Chicken quarters to me are like a California homocide --187*

ound::spit:

c farmer · Mar 27, 2017

I also take my chicken to 170 or over.

If you care.

PatAttack · Mar 27, 2017

Mike, have you smoked chicken pieces like those on your WSM?

Like the guys comments after this, I cook mine to a higher temp.

Maybe a brine may be in order...?? I do this for the bigger pieces.

Fwismoker · Mar 27, 2017

c farmer said:
I also take my chicken to 170 or over.

If you care.

Oh yea, my quarters are always over 190* or abouts there.

4ever3 · Mar 27, 2017

Here's my two cents...

Ditch the foil and put the quarters closest to the fire, like Keith, I take my quarters to 185°/190° and the breast is moist as all get out...

Chalk it up to live and learn...

c farmer · Mar 27, 2017

Fwismoker said:
Oh yea, my quarters are always over 190* or abouts there.

Mine was 195 today.

food4thot · Mar 27, 2017

My first favorite chicken memory was giving up all I thought I knew about smoking chicken and running with advice from posters on this site. No more low & slow. No more water pan.

Got the WSM up to about 500 before I put these birds on. The temp kind of worked its way down to 400 after taking the lid off to put them on and again when I flipped them at 20-25 minutes. Used a mix of cherry and pecan. Took 70 minutes total.

They were perfectly done. It was like chicken nirvana. Plenty moist and crispy skin.

Happy Hapgood · Mar 27, 2017

food4thot said:
My first favorite chicken memory was giving up all I thought I knew about smoking chicken and running with advice from posters on this site. No more low & slow. No more water pan.

Got the WSM up to about 500 before I put these birds on. The temp kind of worked its way down to 400 after taking the lid off to put them on and again when I flipped them at 20-25 minutes. Used a mix of cherry and pecan. Took 70 minutes total.

They were perfectly done. It was like chicken nirvana. Plenty moist and crispy skin.

Very Nice indeed! I could do the WSM gig but trying to Master the OTG for smaller cooks.

I'm hearing a wide variance in doneness temps. I suspect that has something to do with length of time cooking and at what temp. I've heard everything from 165* to 190*. That's a pretty big swing.

I've been using The Big Easy Oil less turkey fryer for years for chicks and turkeys. I take whole birds to 172* in the deep breast and never had a problem. Done to perfection. Just trying to Master the OTG....and I will.

Thanks again for everyone's input.

Messed up the chicken on my OTG

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