Yard bird with Q view

Discussion in 'Poultry' started by michiganmatt, Aug 24, 2014.

  1. Started my smoker this morning with some veggies, now I'm on the chicken wagon

    50/50 Franks redhot and Italian
    Cherry/hickory chunks

    I'm thinking 2.5 hrs?
    Any thoughts would be helpful.
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    2.5 hours is probably in the ballpark , but chicken on the bone can be sneaky. Might need a bit more. Your meat thermometer is your best friend in this situation. Looks like it should be good , tho. And I like the sound of your marinade....should be tangy.
    Last edited: Aug 24, 2014
  3. Thanks
    Need to invest in a GOOD thermometer

    I have an old fork style that I will use this time

    That marinade is from my brothers wing recipe, easy and delicious.
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    With chicken, it is really important to get an internal temperature of 165 F. At 275 F, 2 1/2 hours should be lots. Please post pictures of the finished product!

  5. 165F on da button
    Will let them cool before I attempt a bite.
    Ribs in now, smoke-a-thon almost over.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Very good ,Matt. Those loo marvelous[​IMG].

    Have fun and . . .
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh, those look good! Great colour.

  8. knifebld

    knifebld Smoking Fanatic

    Nice work Matt, how were they?
    Last edited: Aug 25, 2014
  9. They were great
    My 9yr old son and his friend tried some and hounded me for more.
    Skin could've been crispier, will finish at a higher heat next time.

Share This Page