LinBerl
TVWBB Member
I made chicken quarters as my first smoke on my new 14.5" and the skin was fine, not crispy, but thin and tasty. Yesterday I did wings and thighs. The skin was thick and hard to bite through. I've read enough here now to know I need to get the heat up higher (it was around 250-275). I will prop the lid or door.
I read a method where you take out the water pan (although I foiled it, I did not use water) and cook skin side down for 30 minutes then finish skin up for another 30 over high heat of around 320.
I'm wondering, if I do this, can I put some foil under the heat sink so I don't have lots of drips to clean up in the bottom bowl? Will it have any effect on the cooking? Is there any other way to get the heat up? Should I use lump instead of briquettes when I cook chicken?
I read a method where you take out the water pan (although I foiled it, I did not use water) and cook skin side down for 30 minutes then finish skin up for another 30 over high heat of around 320.
I'm wondering, if I do this, can I put some foil under the heat sink so I don't have lots of drips to clean up in the bottom bowl? Will it have any effect on the cooking? Is there any other way to get the heat up? Should I use lump instead of briquettes when I cook chicken?
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