- Aug 12, 2016
- 11
- 10
Hey all,
I'm new to the forum, and I recently started making Jeff's Smoked Maple BBQ Chicken, found here.
It's a great recipe for whole chickens, but I would like to adapt it to individual cuts with skin. When I do the whole chickens, it takes about 2-3 hours in a Weber kettle with a Slow & Sear at 250 degrees.
If I buy some breasts and thighs with skin, how would you recommend changing the cooking method? Would you place them skin side down in the cooker, or place the meat side down? Would you rub the whole piece of chicken, or just the skin?
Any tips are appreciated. If I screw it up, it's not the end of the world, but a first success is always preferred.
Thanks in advance.
Todd
I'm new to the forum, and I recently started making Jeff's Smoked Maple BBQ Chicken, found here.
It's a great recipe for whole chickens, but I would like to adapt it to individual cuts with skin. When I do the whole chickens, it takes about 2-3 hours in a Weber kettle with a Slow & Sear at 250 degrees.
If I buy some breasts and thighs with skin, how would you recommend changing the cooking method? Would you place them skin side down in the cooker, or place the meat side down? Would you rub the whole piece of chicken, or just the skin?
Any tips are appreciated. If I screw it up, it's not the end of the world, but a first success is always preferred.
Thanks in advance.
Todd