Grilled / Smoked Chicken Quarters - BBQ Central

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Old 08-20-2007, 08:52 PM   #1
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Grilled / Smoked Chicken Quarters

I grilled some quarters in my WSM with no water pan. I was using Rancher charcoal which I liked very much.

Bruce had posted his process somewhere but I couldn't remember were.

Bruce replied to a PM 15 min into my cook which was just in time to flip.

Total cook time was 60 min at about 295 deg. I started at 275 and went up to 300. I flipped the quarters after 20 min and then flipped them again after another 20 min.

They turned out real good. Skin was not crispy enough for me to eat but a lot more crispy than when I smoke chicken at lower temps.
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Old 08-20-2007, 09:20 PM   #2
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Thanks for the info. I usually don't eat the skin anyways but I would like to make it crispy on the smoker or grill just once.
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Old 08-21-2007, 01:31 AM   #3
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Chicken looks good Cliff, did you notice a different flavor to it by doing it direct like that?
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Old 08-21-2007, 03:13 AM   #4
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Re: Grilled / Smoked Chicken Quarters

Quote:
Originally Posted by Cliff H.
I grilled some quarters in my WSM with no water pan. I was using Rancher charcoal which I liked very much.

Bruce had posted his process somewhere but I couldn't remember were.

Bruce replied to a PM 15 min into my cook which was just in time to flip.

Total cook time was 60 min at about 295 deg. I started at 275 and went up to 300. I flipped the quarters after 20 min and then flipped them again after another 20 min.

They turned out real good. Skin was not crispy enough for me to eat but a lot more crispy than when I smoke chicken at lower temps.
when you say grilled. do you mean you bbq'd them on your grill? you did put a lid on it right? I think of grilling like a steak or chickn breast...just checking....
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Old 08-21-2007, 05:37 AM   #5
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Cliff, crispy skin or not, that is some beautiful chicken!!! Absolutely beautiful!
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Old 08-21-2007, 06:43 AM   #6
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Real good looking birds Cliff. Like wdroller said, get the temp up around 350ยบ for crisp skin.
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Old 08-21-2007, 07:15 AM   #7
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You can finish the skin and crisp it up by pulling the middle part of the WSM and setting the grate right on the charcoal ring.
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Old 08-21-2007, 07:33 AM   #8
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Nice birds Cliff. I have a video only of grilling BBQ birds & ribs to post later today The skin was lovely, kinda like bacon. I eat the skin when it crisp like that...
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Old 08-21-2007, 08:00 AM   #9
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What Wit said.

Looks great !
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Old 08-21-2007, 08:18 AM   #10
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I say I grilled it cuz it was direct over flames ( 24" above the flames but direct non the less ) with fat dripping in the lump. The chicken had more of a smoked flavor from the two chunks of hickory than I would have had on the kettle. I have to say that it has more flavor using this method than indirect on a kettle.

I liked all the smells coming off of the wsm on this cook. The combination of Rancher Charcoal which produced no smell at all, The smell of hickory smoke and the smell of drippings sizzling in the fire had my full attention.
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Old 08-21-2007, 08:20 AM   #11
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Yep that makes a Kodak Moment for sure man.
Bravo
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Old 08-21-2007, 08:32 AM   #12
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I failed to mention that Wolfe Rub Original held up well at higer temps.
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Old 08-21-2007, 06:16 PM   #13
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Lookin' good Cliff
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Old 08-28-2007, 09:34 PM   #14
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Leg quarters. . . yummy! Good job, Looks great![/img]
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