BBQ chicken legs and thighs. 90% on the sns kettle but finished in the oven to get them over 180 internal…
still figuring out how to keep this grill over 350 long enough to finish this cook.
by Longjumping-Bug-6643
3 Comments
jimmycanoli
Any reason why? No hate just seems kinda weird to move them to an (in my opinion) inferior cooking medium for chicken thighs.
phishtrader
If you got the Slow and Sear basket with the SnS kettle, go checkout the SnS Youtube channel. You’ll also want a charcoal chimney if you don’t have one. The videos they have on their channel do a good job of showing you how to setup the grill for cooking at various target temperature ranges, as well as time. Use more charcoal than you think you’ll need. If you don’t burn it, your grill vents should seal up tight enough to put the fire out when you’re done and allow you to reuse any remaining charcoal. The time to put more charcoal on is before your fire dies. Fires need three things: fuel, air, and an ignition source. If the fire dies, you’ll need to light more charcoal with your chimney or finish it inside the house. . . .
If you have the Slow and Sear basket and a chimney, fill the chimney about 1/2 full of Kingsford Blue Bag, or Kingsford Professional if it’s cold out, dump that in the basket, then filler up again about 1/2, light, and wait for the chimney smoke to turn blue, and try to dump it evenly across the basket. Put a couple of chunks of wood on if you like, replace the cooking grate if necessary, close up the grill, open the vents wide open, wait for the smoke to turn blue, put the meat on, and then dial the temperature in with the bottom vent.
Kalibos40
Just a heads up, you only need to get the internal temp to 165 to kill all food born illnesses.
At 165 it kills all bacteria instantly. However, if you’re cooking them to 160 and they’ve been out there for an hour to 75 minutes, the bacteria is dead. The 165 is just what it takes to kill bacteria instantly, the bacteria dies over time as long as you keep the temp up above 150 consistently for over an hour.
You absolutely do not need to get the temp up to 180. It dries out white meat pretty fast. Dark meat is more forgiving, but you can pull them off at well before they’re that hot.
3 Comments
Any reason why? No hate just seems kinda weird to move them to an (in my opinion) inferior cooking medium for chicken thighs.
If you got the Slow and Sear basket with the SnS kettle, go checkout the SnS Youtube channel. You’ll also want a charcoal chimney if you don’t have one. The videos they have on their channel do a good job of showing you how to setup the grill for cooking at various target temperature ranges, as well as time. Use more charcoal than you think you’ll need. If you don’t burn it, your grill vents should seal up tight enough to put the fire out when you’re done and allow you to reuse any remaining charcoal. The time to put more charcoal on is before your fire dies. Fires need three things: fuel, air, and an ignition source. If the fire dies, you’ll need to light more charcoal with your chimney or finish it inside the house. . . .
If you have the Slow and Sear basket and a chimney, fill the chimney about 1/2 full of Kingsford Blue Bag, or Kingsford Professional if it’s cold out, dump that in the basket, then filler up again about 1/2, light, and wait for the chimney smoke to turn blue, and try to dump it evenly across the basket. Put a couple of chunks of wood on if you like, replace the cooking grate if necessary, close up the grill, open the vents wide open, wait for the smoke to turn blue, put the meat on, and then dial the temperature in with the bottom vent.
Just a heads up, you only need to get the internal temp to 165 to kill all food born illnesses.
At 165 it kills all bacteria instantly. However, if you’re cooking them to 160 and they’ve been out there for an hour to 75 minutes, the bacteria is dead. The 165 is just what it takes to kill bacteria instantly, the bacteria dies over time as long as you keep the temp up above 150 consistently for over an hour.
You absolutely do not need to get the temp up to 180. It dries out white meat pretty fast. Dark meat is more forgiving, but you can pull them off at well before they’re that hot.