Dr Bakers Cornell Chicken :

[Elf@shore]

Using a pellet grill. Using Fruit Mix Pellets
Temp 325 or 350 ? I am thinking 325?,
Not sure how long to let it go before I peak @ Chicken ?
20 or 30 mins ?
brush with marinate and flip
Chicken Thighs 4 lbs +
Marinated for 2 days.
I know to pull @ 160 to 165.
Yams /sweet potatoes are @ 300 now.
WHAT DO YOU ALL THINK !?

 

[thirdeye]

What's funny is the number of variations of this classic technique out there.... For instance, my Grandfather made a similar marinade based on Wish-Bone Italian dressing, and he would cook leg quarters.

When I followed Dr. Baker's base recipe it was a tick forward on the salt for me, and I do like longer marinating times for drumsticks or thighs, so I know I went at least 12+ hours.

Back to your question.... I'm thinking that 325° is the lowest pit temp I would use, and I like to start indirect, rotating pieces into the hotter zone, then back out again, letting the skin be my guide. I can imagine in the '50's and '60's, on large scale cooks, nobody knew how hot the pit was, and they were not temping for an internal.

I know 160°/165° finish temp is recommended for poultry food safety, but I have no problems taking thighs to 185°+ if they are brined or marinated.

 

[Elf@shore]

What's funny is the number of variations of this classic technique out there.... For instance, my Grandfather made a similar marinade based on Wish-Bone Italian dressing, and he would cook leg quarters.

When I followed Dr. Baker's base recipe it was a tick forward on the salt for me, and I do like longer marinating times for drumsticks or thighs, so I know I went at least 12+ hours.

Back to your question.... I'm thinking that 325° is the lowest pit temp I would use, and I like to start indirect, rotating pieces into the hotter zone, then back out again, letting the skin be my guide. I can imagine in the '50's and '60's, on large scale cooks, nobody knew how hot the pit was, and they were not temping for an internal.

I know 160°/165° finish temp is recommended for poultry food safety, but I have no problems taking thighs to 185°+ if they are brined or marinated.

Yams were on for an Hr, not doing much,I turned up grill to 350.
going to check Yams now. total cook 1 and a half Hr
Its a pellet grill, has a drip pan across the entire grate
I am thinking 325 for the Chixs ?

 

[thirdeye]

Its a pellet grill, has a drip pan across the entire grate
I am thinking 325 for the Chixs ?

Gotcha. 325° would be a good starting place.

 

[JckDanls 07]

White meat = 165`
Dark meat = 175/180`