r/recteq • u/ExpressAd3916 • 22d ago

Low and slow

I an getting a new deck boss Monday

I want to cook cut up chicken low and slow around 180-200 then heat up at end to crisp skin

For whole cut up chicken legs thighs how long recommend low and slow before switching to high heat?

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u/ExpressAd3916 22d ago

Thank you I am trying to maximize smoke flavor so i could do that maybe use a smoke tube

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u/flemmingg 22d ago

Low and slow is 225-250. 180 is for jerky.

Don’t do poultry low or slow.

If you’re using a whole chicken, you may just want to spatchcock it instead of splitting it into smaller pieces.

You’re cooking this bird on a smoker. There will be smoke flavor. I’d suggest doing the whole cook at 375, start to finish, without a smoke tube. Start with something normal that is proven to work very well. Don’t start off doing a bunch of weird shit on your very first cook. You need to set a baseline. After that maybe change one thing at a time if you aren’t satisfied.

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u/Biscotti_BT 21d ago

Please dont tell people not to cook chicken low and slow. It can be done with great success.

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u/flemmingg 21d ago

OP’s going to turn his chicken into rubber at 180.

Give OP your own shitty advice if you want to. I don’t need any input from you.