tag:blogger.com,1999:blog-15726800.post114945551273068047..comments2023-09-21T11:35:40.245-04:00Comments on BBQ Blog: Chicken TestThe BBQ Guyhttp://www.blogger.com/profile/08878089791775399855noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-15726800.post-1150378395002962812006-06-15T09:33:00.000-04:002006-06-15T09:33:00.000-04:00I could be wrong, but I just don't think you get t...I could be wrong, but I just don't think you get the deep flavor when you cook faster vs. low and slow. I'm trying to do around 250-260 to see if I like the skin better, but at 300, the smoke doesn't have time to affect the flavor the way I like.<BR/><BR/>Of course, we're doing horrible in chicken, so don't go by my opinion. :)Curt McAdamshttps://www.blogger.com/profile/05259438526248726517noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-1149889914966577462006-06-09T17:51:00.000-04:002006-06-09T17:51:00.000-04:00I've always had good luck cooking the chicken alot...I've always had good luck cooking the chicken alot faster. I brush on some oil during the cooking to crisp the skin and cook at 350.Shanehttps://www.blogger.com/profile/14176113229641098057noreply@blogger.comtag:blogger.com,1999:blog-15726800.post-1149482751856475632006-06-05T00:45:00.000-04:002006-06-05T00:45:00.000-04:00Keep your hi temp going, but spray the chicken wit...Keep your hi temp going, but spray the chicken with 50/50 butter/vinegar every 15 minutes or so.Anonymousnoreply@blogger.com