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Old 10-19-2012, 09:33 AM   #11
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In the days before thermapen's my dad used to cook chicken till the leg bone twisted out of the socket.
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Old 10-19-2012, 11:29 AM   #12
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Just keep in mind that for the first few cooks, the WSM will run a little hotter than normal till the shiny insides get covered with soot.. Then it will be a bit easier to control and keep the lower temps..
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Old 10-19-2012, 11:52 AM   #13
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That slipping leg bone is a clue its nice and done. For splits I like them to hit 175 in the thigh in less than an hour. Hard to do that at much less than 350 cook temps. Tried at 170 for a while but noticed there was still some risk of a red joint. Might consider 180 for a whole bird.

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In the days before thermapen's my dad used to cook chicken till the leg bone twisted out of the socket.
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Old 10-19-2012, 12:13 PM   #14
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I do not cook chicken for large groups any more. The chicken is done at 170-175 but people holler when they see red.
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Old 10-19-2012, 10:05 PM   #15
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I feel your pain on that. Heard of that happening to a catering type chum. It just take one old blue hair to start screaming "raw chicken" then nobody will eat it.
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