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In Reply to: IBCA half chicken indirect on Webber posted by YokeUp on March 30, 2011 at 13:06:18:
Doubt that anyone will "jump you" on this question, new cooks are what keeps our "sport growing. It's a good question and one that I can attempt to answer, but keep in mind that we suck at chicken.
Hopefully some of the better chicken cooks will chime in.
IMO if your cooking KCBS, go w/ thighs. Some teams use legs w/ great success, but if you are just starting out start w/ thighs. Learn about trimming and brining/soaking on the various forums. Bite through skin helps a LOT.
High heat is what helps a lot teams walk. 300-400 degrees for a shor cook.....
Take my advice with a grain of salt though, we suck at chicken.
I'll be happy to offer up any other info. crash at hi barbeque dot com
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