Anyone got any advice on cooking quarters

ugaboz

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Original poster

Jan 1, 2010

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Blue Springs MO

• Oct 27, 2010

• #1

tried to smoke them took to long, cook them to fast and they are not juicy whats the plan for these

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Oct 27, 2010

• #2

Well smoking is a low and slow process, I haven't seen a microwave smoker yet.

 

jirodriguez

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Portland, OR

• Oct 27, 2010

• #3

Just plan ahead and allow time for smoking. Nothin' beats some good chicken quarters cooked low and slow - approx. 3 hrs., till you get a temp of 175-180 in the thigh. Keep your smoke chamber around 215-225°, and they will come out super juicy, moist, and tastey!!

 

rdknb

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Chester (Kent Island), Md

• Oct 27, 2010

• #4

I smoke my chicken at 300-325 to get the skin right.  I inject with apple juice and s&p.  then rub the skin and upder it.  As said on 180 on thighs

 

chefrob

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az

• Oct 27, 2010

• #5

i just did a bird @300-325........came out great

 

bigal

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Sep 21, 2006

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Western Kansas

• Oct 28, 2010

• #6

A brine sure helps w/moisture for the low and slow, ie 225-250.  Pop it up to 275-300 and see how that works. 

good luck

 

ugaboz

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Jan 1, 2010

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Blue Springs MO

• Oct 29, 2010

• #7

anytime i smoke them the outside is too tough

 

mballi3011

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• Oct 29, 2010

• #8

Well if you happen to be in RV city in Jax just come on down here to the GATOR's side and I'll show you how to cook, smoke, or fry up some good ole Yard Bird. Saturday we are smokin some bulldogs.....................Want some

 

jirodriguez

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• Oct 29, 2010

• #9

UGABOZ said:

anytime i smoke them the outside is too tough

Click to expand...

 That is the dreaded chicken skin. There are a few ways to deal with that, but most are faily labor intensive for a quick dinner. You basically have two choices smoke the chicken low and slow then finish it on a high heat grill for 10-15 minutes to crisp the skin, or smoke the chicken at higher heats (325-375°), but it might not be as tender and juicy.

..... or if you are like me and my family I just toss the skin to the dogs and enjoy the meat!

 

ugaboz

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Original poster

Thread starter

Jan 1, 2010

518

10

Blue Springs MO

• Oct 29, 2010

• #10

mballi3011 said:

Well if you happen to be in RV city in Jax just come on down here to the GATOR's side and I'll show you how to cook, smoke, or fry up some good ole Yard Bird. Saturday we are smokin some bulldogs.....................Want some

Click to expand...

yall getting blasted tomorrow for sure

 

ugaboz

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Original poster

Thread starter

Jan 1, 2010

518

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Blue Springs MO

• Oct 29, 2010

• #11

thanks man
 

JIRodriguez said:

 That is the dreaded chicken skin. There are a few ways to deal with that, but most are faily labor intensive for a quick dinner. You basically have two choices smoke the chicken low and slow then finish it on a high heat grill for 10-15 minutes to crisp the skin, or smoke the chicken at higher heats (325-375°), but it might not be as tender and juicy.

..... or if you are like me and my family I just toss the skin to the dogs and enjoy the meat!

Click to expand...