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Timing to quantity of food.

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Post Mon Apr 12, 2004 4:50 pm
PaulP well done
well done

Posts: 681
Location: Beautiful St. Mary's County, Maryland
Right. A 7 poumd chicken takes longerto cook because you've changed the thickness that the heat must penetrate. Two 3 1/2 pound chickens takes the same amount of time as one 3 1/2 pounder IME. As long as the temperature remains the same. Perhaps putting 6 or 8 chickens in a smoker, causes a temperature drop that takes longer to recover from. I'm talking about using a gas or charcoal grill which recovers quickly.
PaulP
If you don't like the food, have more wine

Post Tue Apr 13, 2004 9:11 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
First - Chagan you never cease to amaze me man!
Second - you guys are getting way to technical!

My dad has always judged his grilling by his coctails.
Steaks - Drink a side
Chicken Drink and a half a side
And so on...

The only problem is as he gets older and drinks less the steaks get more well done!

regardless you get into talking about thermo-whatsis's and spherical chickens you getting way too technical.

:wink:
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Post Tue Apr 13, 2004 10:06 am
RichD medium-well
medium-well

Posts: 280
Location: New Jersey
Wow! I can't beleive I started such a heated debate with a simple question.
Anyway, I don't know anything about thermowatayacallits or spherical chickens, but I can tell you that I did to 3 1/2 - 4 lb beer can chickens along with six large potatoes this past Saturday and all were done in about 1 1/2 hours.
Thanks for all the input.

RichD

Post Tue Apr 13, 2004 10:41 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
RichD I hope your meal had as much flavor as this discussion. Glad you were able to pull it off! :)
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Post Tue Apr 13, 2004 11:15 am
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
PaulP wrote:
There must be someone on this board witha knowledge of thermodynamics to explain this!

There, Chagan, I did it without once mentioning spherical chickens.


I was being Ironical Paul, never meant to push your buttons. (I did say that you were probably right) But it is fun when we all get passionate about something

:lol:

PS leave my spheres alone

Hey GS, your dad needs to just get some thicker steaks. You see it works a little like this- if there is an inverse relationship between the consumption of beverages to desired degree of ............
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No, it ain't burnt- it's barbecue

Post Wed Apr 14, 2004 4:10 am
smoke rare
rare

Posts: 26
Bob-BQN wrote:
I have done this with chickens. Each time I cooked at 225 degrees and brought the internal meat temperature of the chicken breasts to 170 degrees:

One chicken took 4 hours
Two chickens took 5 hours
Sorry haven’t done three
Four chickens took 6.5 hours
Five chickens took 7.5 hours

Therefore I conclude that the Mass of the meat/food does affect cooking times. I agree that when you change one variable it will cause another to need adjustment. You must consider that Mass is a variable. (A bigger turkey takes longer to cook, even if it isn't perfectly round :wink: )

I would have to agree with you.

I cooked 753 chickens one day and it took about three months.

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