Bart Leetch
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We BBQ'd chicken again yesterday the problem after about 2 1/4 - 2 1/2 hrs the meat between the thigh & body was still not done...it was a very pale pink. The rest of the bird was at 170 degrees while the thigh area was 140 degrees...we popped these parts in the microwave.
The last time I used about 25 briquets in a pile on each side which wasn't enough this time I used 35 on each side & there was enough to have left the bird in a while longer.
What to do... I don't want to burn the bird. The BBQ is somewhere up over 200 Degrees as close as I can tell if sticking the probe in through vent means anything.
The last time I used about 25 briquets in a pile on each side which wasn't enough this time I used 35 on each side & there was enough to have left the bird in a while longer.
What to do... I don't want to burn the bird. The BBQ is somewhere up over 200 Degrees as close as I can tell if sticking the probe in through vent means anything.