Chickens & Loins, indirect vs slow smoke

[ff6849]

I have been reading up on chickens and pork loins. The general consensus I gather that these items prefer a hotter cook. My question is that I am using Char-Griller with a side firebox. Would you all recommend that I start my fire in the pit area, and cook Chicken and Pork Loins in this manner, indirect heat vs. the slow smoke using SFB?

[Pigs by the Moon BBQ]

When I have dont chickens and pork loins most of the time I have done them indirect around 250. I would slow smoke them if I was you. Or you could crank the temps up to 300-350 in the main chamber by building a bigger fire in the fire box. That should also work good since both can handle higher temps.

Chris

[TexLaw]

Like Pigs said, you can do a hot, indirect cook. The big advantage of indirect cooking here is even cooking.

Chicken and pork loin do well with hot cooking because they are lean, tender cuts. Low and slow does not do as much for them as for the tougher cuts, and low and slow may dry out your more tender cuts.


TL

[txpgapro]

I always do my pork loins low and slow. I will wrap them about 30 minutes beofre I pull them, and then may move them to a hot spot. I do yard birds the same way. Smoke for an hour or so, then move to the hot spot.

[Michiana Mark]

ff, I have a Chargriller with firebox. Here's what i do. Take the bottom charcoal grate, and flip it upside down on the hooks. This allows it to act as a heat shield. Start your loins and chickens out as far away from the fire as possible. When the loin gets to 140, wrap and foil til 160 and remove. Usually when the chicken gets to 160, I'll move it to the other end. Toward the firebox, about six inches away. Let the pit temp rise to about 275-300 at that end. When chichen gets to 180, I'll flip skin down for a minute, just to crisp up. If your'e doing drunk butt chicken, rotate them 180 once during the cook.

I started on a Chargriller, and still use it. As a matter of fact I'll be doing chicken and brisket this weekend on it,. Enjoy :D

[Kirk]

Low temp chicken = rubbery skin
Low temp pork loin = unnecessary waiting

FWIW, I like to do both these at higher temps, indirect.

http://img352.imageshack.us/img352/6986/81ai.jpg

http://img523.imageshack.us/img523/9136/58hk.jpg

[BubbaQ]

Dang, Kirk, that pork loin looks awesome!!! I searched up your recipe and I'm definitely gonna give that a try real soon!!!

[Bad Santa]

Some good looking grub Kirk...... :wink:

[Kirk]

Thank you gentlemen. The pork loin was perfect, the chicken needed work. That there kettle was a Father's Day present and that was my first cook on it. I'm getting the hang of it though, one more cook and I think I'll be right where I want.