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Whole, split, or quarters? - Page 2

Poll Results: what's the best form of chicken to smoke or grill?

  • 34% (41)
  • 26% (31)
  • 24% (29)
  • 14% (17)
    Individual Pieces
118 Total Votes  
post #21 of 52
Thread Starter 
post #22 of 52
My vote is whole for smoke.. But grill is split or legs only... Depends on what I can scrounge up...
post #23 of 52
I like to do leg quarters here, bout the olny chicken the kids will eat, and like you've not heard this before!, they are cheap!

Ooooops!, I did not see Nuggets listed, the kids eat tons of them! LOL
post #24 of 52
Sounds like us. We always see leg quarters in 10 lb bags from 19 cents to 29 cents. hard to turn down. I would would rather have split, but at those prices, we can live with leg quarters. PDT_Armataz_01_01.gif
post #25 of 52


I just bought the halves this afternoon. I normally do boneless, but I'm going to try the halves based on the comments I've read here.

BTW, have you ever seen a boneless chicken? biggrin.gif
post #26 of 52
Gotta go with Gofish on this one......Except for the first couple of birds, I have always brined and smoked whole but that was before I discovered the brining method.
I bought one of those ceramic can thinga ma jiggers but haven't used it yet so my choice is a little on the limited to what I know side. The only variance would be spraying them sometimes with apple juice or a light brush of homemade glaze..usually made from red or black currant jam.
post #27 of 52
Brine all yardbirds....If smoking, whole, if grilling, split by removing backbone only.
post #28 of 52
I prefer splits, just for the uniformity of the cook and smoke penetration. If I am grilling however, I usually cut the bird into pieces... the grandkids go nuts over it that way.
post #29 of 52
i like to cut out the back bone ,flatten it out,stuff onion, herbs,lemons or
what ever you prefer under the skin,this also works well on the grill too.

post #30 of 52

After reading through this thread it seems to me that the only common thought is that we all like chicken! Cool! Lookin' for more ideas and thoughts on chicken!

post #31 of 52
Pieces are better for a crowd while whole is better for presentation PDT_Armataz_01_27.gif so there
post #32 of 52
Thread Starter 
So..... then do I get kudos (rep power) for starting such a good thread? you must admit, my rib tenderness thread got some pretty good response as well.PDT_Armataz_01_04.gif Oops, sorry for being so bold as to ask.

post #33 of 52
Oky's kinda a rep power slut. icon_redface.gifPDT_Armataz_01_14.gif

Good threads though....................
post #34 of 52

Stupid question here

When you split the bird do you just split it between the breastseek.gif all the way through and smoke it?
post #35 of 52
Split with backbone cut out on grill. Small amount of dry rub and then last 15-20 minutes mop with sauce of choice for that day.

In smoker whole chicken with lots of rub and beer can 1/2 full inserted you know where.

Do we all like chicken??????? What do you think the c in my name stands for?
post #36 of 52
Thread Starter 
redface.gifredface.gifredface.gif Like Rodney said, "I just can't get no respect"

But hey, did I just notice that you have more than me? Wellllllllll we can't have that. Hey everybody, rep points for the Smokey One!!!!!!redface.gifredface.gifredface.gifPDT_Armataz_01_12.gif

post #37 of 52
I usually smoke and grill whole chickens, but if pressed for time I'll use the spatchcocked birds as they get done quicker. I'll also break the keel bone on both sides of the breast and pull it out. This does two things . . .
1) Allows the bird to lay flatter on the grate-
2) Easier to cut the bird in half and then into quarters.
post #38 of 52
I like the term "Rep Power Slut", it's so definitive!
post #39 of 52
Thread Starter 
While some might call me that, others will know me as someone that just needs a little affection.icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif

post #40 of 52
I just gave him a shot of rep. He needs attention. PDT_Armataz_01_14.gif
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