Doing first chicken quarters this weekend...

Discussion in 'Poultry' started by rattlin_ram, May 24, 2011.

  1. rattlin_ram

    rattlin_ram Fire Starter

    Smoking some chicken quarters for the first time on a camping trip this weekend.  I have a Chargriller Smokin Pro smoker, and I've been reading on here about how to smoke chicken quarters... Everyone is saying to smoke at higher temps, like around 300 to avoid rubbery skin... 

    I can't get my smoker that high with fire in the firebox!  At least I never have been able to before... I usually smoke pork at around 225-250 and I get fantastic results.  

    Then I might use it as a grill for steaks and burgers and can grill at 300-350 or higher very easily.  But should I do it that way for these chicken quarters????  just not use the firebox?

    I have done virtually no mods to the smoker, as I also use it as a charcoal grill.  And most of the mods look as though they would not work well for this... But I do, when smoking, flip the pan that holds the charcoal over and slide it over towards the firebox.  To act as a baffle.  

    Any tips or ideas would be much appreciated!
  2. rattlin_ram

    rattlin_ram Fire Starter

    Just had an idea after I posted my original question....

    Maybe I could smoke them for about 2-3 hrs with fire in the firebox at about 225 or so, which is were my smoker likes to cruise it seems.  Then I could move the fire into the the grill portion with the chicken and finish them off this way?  

    Oh and I do know my temps inside the smoker are fairly accurate as one mod I did do was installing two thermometers on the left and right side of the lid, just above the grates.
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    three hours at 225 for quartes seems a little on the long side to me.  I ususally cook whole chickens at 225 to 230 for 2 hours and reach 170 in the breast which is when I pull it off.  Most pull it off at 165 but I brine so I take it a little higher and know it is not going to dry out.  But to answer your question yes trow it on the grill for the last few minutes to crisp up the skin.
  4. tank

    tank Smoke Blower

    I read on here somewhere that someone (I looked but couldn't find the post sorry) actually smoked chicken with the skin off.  Well over the weekend I did some quarters and figured what the heck I will do 2 quarters without skin and let the rest with skin.  I brined the chicken then into the smoker.  I ran the temp between 275-300.  I think I am a convert now.  The chicken without skin was moist and had more smoke flavor.  I would say try it both ways and see.
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I smoke ALL of my chicken at 225 -250 (SmokinTex does temp swings) and if I want crispier skin I throw it on the grill for a few minutes. Most of the time to skin is just the way I like it.
  6. flash

    flash Smoking Guru OTBS Member

     There is no harm in doing the chicken at 225 to 250º. As Scarbelly states, if you have to have crisp skin, a little bit of time on the grill will do the trick. I never bother with brinning and have to take my chicken quarters to 180 to 185º because my wife refuses to eat chicken she feels is not done. I was quite surprised to find it still quite juicy at these temps.



  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What ever you decide don't forget the Q-view!
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    We don't eat the skin so 225 for 2.5 hours 180 int temp( for Quarters) is good

  9. rattlin_ram

    rattlin_ram Fire Starter

    I normally use the charcoal grate in the smoke chamber, flipped upside down usually as a baffle to even my heat out.  But this time I just left it out.  Which gave me a hot spot over next to my firebox.  This worked perfect for doin the chicken.  I just kept rotating the chicken around and would finish them out on the hot spot.  Then throw them up on the top rack to keep warm.... Chicken was awesome! Juicy and no tough skin!  It was rubbed with Vinny's Rub (local BBQ place here that sells his own rub) and a little Tony Chachere's for a bit more kick.  I did a bunch of quarters and a package of legs.... They didn't last long...  Also threw on some pre packaged pork tenderloins, and some boneless ribs, oh and of course some ABT's...

    Q-View below:

    Last edited: May 31, 2011

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