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OK, before ya'll jump me on this, I'm a rookie on the tour here in Louisiana getting my feet wet in IBCA and headed to my first KCBS in May. I decided to go with a Webber 22" grill for my chicken and have been practicing. Using the indirect method, how long should it take to get them to 170* thigh meat? I've been at around 1.5 hours and they probe 170, but they are not done at the drumbstick/thigh joint... any ideas
also, I have been creating a video log of my adventures and would be happy to share with you, just let me know.
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