Is chicken cooked.

Chicken, turkey and any other yard birds.

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Is chicken cooked.

Postby thicko » Fri Apr 26, 2013 5:15 am

I dumped the offset smoker and have now got a ProQ Frontier. Did my 1st chook yesterday along with a couple of racks of pork ribs. The chook was set up with a digital thermometer between it's leg joint and breast. The ProQ Frontier, was set up to give 200/225 f. It kept this temp with no problems for the 6.5 hours cooking time.
At about 4.5 hours the chook temp displayed 165f to indicate it was at the 'safe to eat' temp. I let it cook on for another 2 hours giving it 6.5 in total. The temp on the probe read 179f.
The ribs fell off the bone and were excellent. The chook carved beautifully and tasted great. However when separating the leg I noticed a few red streaks going through the meat, one of the leg bones was very red and looked like blood was coming from it [red colored liquid] . Is this blood or is it a by product of the smoking process.
I have checked all thermometers and they are OK. The ribs were put on the top rack and the chook on the lower. I used the minion method , and used water in the bowl.
Cheers Mike.
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Re: Is chicken cooked.

Postby BluDawg » Fri Apr 26, 2013 10:24 am

Chicken needs to be cooked hotter like 325+ 6.5 hrs is WAYYYY to long.
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Re: Is chicken cooked.

Postby Jarhead » Fri Apr 26, 2013 2:06 pm

Welcome aboard Mike.
I'm with Blu on the higher temps. I cook mine at 325 to 350.
What are you using to measure your grate temp?

My method:
Brine overnight in a simple brine. You can play with the flavors later.
Spatchcock or cut in half.
Apply rub under and on top of the skin.
Start skin side down til thighs register about 130-140.
Flip and rotate if necessary.
Cook til thigh registers 170. Total time is about 2 hours, depending on the size of the bird.
Remove and foil to cool. (~30 minutes)
I mostly pull and chop mine for sammies, salad or tacos/burritos.

Good luck and take pics. We can help you more if we can see what you're talking about.
If you decide to brine, here is a good read from Smokin' Okie
Chicken is so young—6 1/2 weeks at slaughter—and the bones are too porous, even though the animal is large enough to be sold for food."

Red or purple is the color of bone marrow because that's where blood is made. As birds age, more calcium is deposited on the bones so the blood in the marrow becomes less visible. But modern breeds, feeds, and additives grow birds from egg to three pounds in 6 1/2 weeks!
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