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Anyone got any advice on cooking quarters

Discussion in 'Poultry' started by ugaboz, Oct 27, 2010.

  1. ugaboz

    ugaboz Smoking Fanatic

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

    meateater Legendary Pitmaster SMF Premier Member

    Well smoking is a low and slow process, I haven't seen a microwave smoker yet. [​IMG]
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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!! [​IMG]
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    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
  5. chefrob

    chefrob Master of the Pit OTBS Member

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

    bigal Smoking Fanatic OTBS Member

    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[​IMG]
  7. ugaboz

    ugaboz Smoking Fanatic

    anytime i smoke them the outside is too tough
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

     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! [​IMG]
  10. ugaboz

    ugaboz Smoking Fanatic

    yall getting blasted tomorrow for sure
  11. ugaboz

    ugaboz Smoking Fanatic

    thanks man