Dave Calvery
New member
I like the idea of using the mini for cooking competition chicken but the skin on my chicken keeps getting burned up (and off). The skin on the drumsticks literally falls off the rest of the skin becomes dark an unappealing. I add a charcoal ring and three wsm vents to the bottom section and have able to keep the temp at about 325 to 350 during the cook.
I normally cook on an 18.5 at the same temperature and have no such problems with my skin.
I use a 12 inch pizza pan for a heat diffuser and my top grate is 4 inches from the top. Could my problem simply be that the physics of the mini create an unavoidable hot spot above the grate or is there something I can do to change to heat flow in my mini?
thanks,
Dave
I normally cook on an 18.5 at the same temperature and have no such problems with my skin.
I use a 12 inch pizza pan for a heat diffuser and my top grate is 4 inches from the top. Could my problem simply be that the physics of the mini create an unavoidable hot spot above the grate or is there something I can do to change to heat flow in my mini?
thanks,
Dave