Low n slow chook

[Aussie Ora]

Seeing people cooking chooks at 250 on stick burners down here for 6 hrs and reckon they turn out great
 
Outback Kamado Bar and Grill
 
 

[Pequod]

I used to do chooks that way, but you end up with flabby skin no matter what you do. I've been all over the temperature map with chooks and find 375 is the minimum temp for my tastes. 

[ckreef]

I agree with @PequodI'm definitely not a fan of low-n-slow chooks with rubbery skin. I like 400*. If the skin doesn't come out crispy I consider it a fail. 

 

 

[Shuley]

Yeahhhhhh. I don't really like it either 1. Most chicken meat doesn't have enough connective tissue to break down to make low and slow really make the difference that it does with other cuts. I imagine you could do this with thigh meat with some of that collagen break down, but thigh meat in my KK is so moist anyway I'm not sure it'd be worth it although it could be interesting- if you aren't going to end up eating the skin. Low and slow poultry skin is pretty gross.