Update: Kelly buzz..."The Thread" Hall of Fame bound.

Low and slow. Skin still very crispy at 250

 

Do you want the "correct" answer or do you want the real one?

The correct one is what you interpret. The real one is pretty much like the gist of the thread: a lot of conjecture but no real facts.

 

Not splitting hairs if I think that he is the type of coach who can win at least one natty at a program like Florida in 4 years. And once he got it rolling, I see the potential for a dynasty. That's the ceiling...might not happen, but with the talent he could rack up here, he would give himself a better chance.

 

Personally, I do all poultry hot - 325+. My experience with slow smoking poultry has been bad as it seems to dry out the white meat too much.

I use a modified Weber Kettle. I’ve got a Slow n Sear. It’s an amazing rig - only have to add charcoal if I go over 8 hours and it keeps the temperature with 5 degrees of my target once I have the vents dialed in. Also use a dual probe thermometer to make sure it’s correct at grate.

 

Can someone do a cliff notes version of this thread?

Lol.

Just wanted an excuse to be a part of en epic thread.

 

Always smoked chicken hotter for a shorter amount of time, comes out great either way just different texture to the meat when slow cooked. Always burn oak and hickory and you want a flame not smoldering charcoal. Have a redneck vertical cooker that will hold a couple hundred pounds of butt/brisket

 

Tell that to the loud crunch from my peach wood smoked chicken that's the juiciest you've every had.

 

Ok guys since y’all obviously have no idea about the proper way to cook a bird, here ya go:
Roast garlic put it in butter with herbs and rub it all in under the skin. Olive oil and herb the top. Put an apple onion and lemon inside.
High heat 400 first hour, 350 the second.
Cook that baby upside down until the last hour then flip it. Stick a remote thermometer in the thigh, cook til 160 internal. Figure on about 12 minutes per lb. Best cook ever, totally moist.

 

Ok get back to us when you're ready to talk BBQ

 

Funny. Visited that site first. Why I wanted some more input.

 

Oh I see what’s going on here.

Gatorgrl is toyin’ with y’all. Haha.

Love it girl. Tease these suckas. It amuses me.

Shhhh, I’m on your side guys. (Can she see this part)?

 

350?

Non fruit woods?

Y'all are doing it wrong

 

I beg to differ. Poultry and fish dry out when smoked low and slow and you lose that crispy skin that’s so desired. Take a look at amazingribs.com for further explanation. It’ll convert you, I promise.

 

Not happening...my next door neighbors son is one of his best friends and was told he's VERY solid to UGA. My neighbor went to Bama and can't stand UGA either so no bias in his telling me that.

 

Nothing wrong with that. Me We likey smokey sometimes.

 

Hubster injects the bird with cajun seasoning and we deep fry it for about an hour. Comes out crispy flavorful and moist. Easy peasy one two threesy.

 

But then I couldn't sit around the smoker sippin Bourbon and tellin lies

 

Bad idea. We already have committed recruits saying they want certain assistant coaches to stay. It's much better to keep two or three for at least a year. I'd like to see Seider and Skipper stay.

 

Very familiar with that sitet. 275 is the highest I'll go. Skin gets plenty crispy as low as 225

 

Or you could just pay 100 bucks to Cracker Barrel for an entire take home Thanksgiving that serves up to 10.
https://www.crackerbarrel.com/order-online/thanksgiving