I wanted to try a modified Adam Perry Lang recipe for chicken breasts & leg quarters, which called for temps of 300 for 90-120 minutes. Without this website, I would have shelved this recipe until spring (it's 15 outside) and the kettle grill.
Instead, with company coming over and having never tried it before, I decided to cook on my WSM @ 300. You guys said it could be done, so I loaded it up with alot of Comp K and left the vents open. It took a while and quite a bit of fuel, but it got to and surpassed 300 w/ no problems. The breasts got done a little quick, but I had brined so they turned out okay - company enjoyed them. The leg quarters, especially after 30 minutes in the smoker w/ sauce on them, turned out fantastic. I have a handful of books on grilling that help with recipes, but this forum really provides some helpful tips and some confidence that I can pull it off. So, thanks everyone!
Instead, with company coming over and having never tried it before, I decided to cook on my WSM @ 300. You guys said it could be done, so I loaded it up with alot of Comp K and left the vents open. It took a while and quite a bit of fuel, but it got to and surpassed 300 w/ no problems. The breasts got done a little quick, but I had brined so they turned out okay - company enjoyed them. The leg quarters, especially after 30 minutes in the smoker w/ sauce on them, turned out fantastic. I have a handful of books on grilling that help with recipes, but this forum really provides some helpful tips and some confidence that I can pull it off. So, thanks everyone!
