Water in Pan with chicken?

[Bruce Bissonnette]

Cooking chicken thighs and legs this Saturday, rubbed with Montreal Chicken seasoning and using Cherry and Apple wood. Going to foil line the pan, any recommendations on using water in the pan or leave it empty /infopop/emoticons/icon_confused.gif Thanks guys!!!

 

[Theresa L]

I personally like chicken, especially leg parts, done at a higher temp than you would most likely achieve with water in the pan. Better skin. I'm talking crispy, salty, chicken skin. Mmmmm yeah. I'm sure the chicken would taste good done at 220-250 also but to me the wsm is better for the large shoulders, rib roasts, ribs and brisket.

 

[Jim Minion]

Hotter for poultry is a great way to go. Poultry doesn't need a lot of smoke so a shorter cook will do the job and like Theresa says you will have chrispy skin.
Jim