Leg Quarters-How Long?

dan hammel

Newbie

Original poster

Oct 25, 2007

14

10

Waterloo, IL (right next to St. Louis, MO)

• Dec 8, 2007

• #1

It's 5:30 am. I just put on a 10lb Pork Butt. I want to fill the rest of my shelves in my GOSM with leg chicken leg quarters. How long will they take at 225?

I am trying out a major modification on my charcoal GOSM. I installed a propane burner under the fire pan. I'm starting out with charcoal and finishing with gas!! I have created a HYBRID. I'll post more info after I get through this smoke. Of course I have 20 people coming over today...so what better time to try out my new system. There's always Pizza Hutt.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 8, 2007

• #2

Till they hit 170°. 2 hours? Not sure on time. Can always pull 'em and reheat too. maybe easier that way.

 

fritz

Meat Mopper

Nov 12, 2007

287

10

Rochester, NY

• Dec 8, 2007

• #3

Rich is right on, need to hit 170* and 2 hours is darn close. Cooking at the low temp. will not crisp the skin, you may want to do that on the grill or in a hot oven.

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Dec 8, 2007

• #4

Slather the chicken with mayo first, if you want a crispier skin. Cooking them at that low of a temp tends to make the skin rubbery. Also, make sure you put the chix on the lower shelves, so they don't drip on the roast and create a possible contamination situation. You want them to get to 170 internal like Richtee said, so I'm guessing maybe 2 or 3 hours...?

Good luck and take pix!

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Dec 8, 2007

• #5

I'll say 2 hours 15 minutes just to be different.

 

dan hammel

Newbie

Original poster

Thread starter

Oct 25, 2007

14

10

Waterloo, IL (right next to St. Louis, MO)

• Dec 8, 2007

• #6

Thanks for the info!! Especially the lower shelf tip!

And thanks for not making fun of the newbie!

I love this forum!!!

 

hawgheaven

Master of the Pit

OTBS Member

May 5, 2007

2,838

16

• Dec 8, 2007

• #7

That's what we're here for, to help each other... and nag people to take PICTURES...

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 8, 2007

• #8

What's to make fun of? Someone concerned about serving delicious and safe food? Pah!