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Old 02-06-2016, 07:53 AM   #1
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Struggling with chicken bbq.. Newbie here

Hi thr, I have an 18" bbq kettle and charcoal briquettes . I'm planning to make tandoori chicken( 2 whole chicken cut into 8 big pieces) . So I read that chicken should be cooked in indirect heat method ( two zone). But I Have doubts ...I will list them down
1) how many briquettes should I use ?
2) how long should I cook the each side ? Does it has to be cooked both sides ?
if so, when shud I flip , I mean after how many minutes ?
3) should I cook it with lid on ?
4) what should be the grill temperature to be maintained ? I don't have a grill gauge , but I wud like to know.
Kindly note that I don't have a meat thermometer either.
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Old 02-06-2016, 05:09 PM   #2
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When I grill anything:

1. I use the lid

2. I save charcoal by snuffing it after a cook, when I start again, I add a layer. In other words, I have no idea of the amount of charcoal.

3. I cook for about 10 to 12 minutes, inspect, flip, then repeat until I remove the food when I am satisfied that it is done.

I also do not have a thermometer in my 18" kettle. My guess is that I tend to cook at between 300 and 350 degrees F.
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Old 02-06-2016, 05:40 PM   #3
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Dennis has it right, I do like to use a thermometer like a Thermapen or other instant read thermometer to check the temp of the chicken, it should be 165°. You didn't say if you have an 18" Weber or other, but I'm with Dennis put a good layer of charcoal on the left side and use the right as your indirect or visa versa and when you are done close all the vents and the charcoal should extinguish its self and you can add some fresh to the old and use it next time. Defiantly use a closed lid when cooking.
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Old 02-07-2016, 09:50 AM   #4
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@dennis & bbquzz : I appreciate your prompt response to my doubts. I use an 18" dubai bought kettle ( ditto of webers 18" kettle). Is it OK to use a full chimney of charcoal briquettes (cocunut shell)? As u said to maintain temp between 300- 350, I don't have a clear cut idea how much fire needed... im person who loves meat to be well done consistency. Few more doubts I have, if u find time pls try answer those too
1) Is it OK to marinate chicken for 12 hours or more?
2) is to Ok paste the marinate recipe again when it's almost cooked and the keep few minutes over direct heat ? Coz I do want the full flavour of those recipe.
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Old 02-07-2016, 10:04 AM   #5
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I would say yes to both! I usually don't marinate that long, but there is no reason that you can't. Just keep it refrigerated during the duration.
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Old 02-07-2016, 10:10 AM   #6
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About the marinade time, if the marinade is acidic (like most are) the outer layer will degrade and become mushy. If you want the marinade to go deeper into the meat consider injecting it. Reserve some of the marinade before you apply it to the chicken if you want to add some at the end, don't reuse the marinade with chicken (food safety).
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Old 02-07-2016, 10:16 AM   #7
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Thank u again Dennis ... thank u dledmo. If u were to cook 8 big chicken pieces in an 18 " kettle, how much briquttes wud u use? A full chimney or more than that?
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Old 02-07-2016, 10:37 AM   #8
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With bone in chicken the cook time is longer, start with a full chimney (depending on chimney size) and adjust from there. There are always variables to consider such as wind, air temp, size of the meat etc. Two whole chickens will probably take up most of the 18" with some pieces being almost directly over the coals.
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Old 02-07-2016, 03:24 PM   #9
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Quote:
Originally Posted by dledmo View Post
About the marinade time, if the marinade is acidic (like most are) the outer layer will degrade and become mushy. If you want the marinade to go deeper into the meat consider injecting it. Reserve some of the marinade before you apply it to the chicken if you want to add some at the end, don't reuse the marinade with chicken (food safety).

Good point! I knew there must be a reason that I never marinate more than an hour.
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Old 02-08-2016, 03:23 AM   #10
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One of a blogger told me to first keep it in direct heat to get the brown colour and then move it to cooler side to cook rest. But what I hv learned from youtube videos and websites is that those method is done for beef steaks to get the colour and grill marks. Is it OK to do for chicken too?
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