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Anyone got any advice on cooking quarters

ugaboz

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

jirodriguez

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

bigal

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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
 

mballi3011

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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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anytime i smoke them the outside is too tough

 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

Smoking Fanatic
519
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Joined Jan 1, 2010


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
yall getting blasted tomorrow for sure
 

ugaboz

Smoking Fanatic
519
10
Joined Jan 1, 2010
thanks man
 
 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!
 

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