Paul Pearson
TVWBB Super Fan
The majority of my chicken cooks have been using either half or mostly lump charcoal and I light 2 chimneys full then dump them in the smoker. I only add unlit when doing longer turkey cooks so I don't think it is smoke from the KBB lighting up.
Unfortunately at this time I do not have a kettle, but when ive cooked chicken on my dads kettle I do not remember the skin getting black.
Has anyone had any experience using the Piedmont pan with water on non poultry cooks? I may just build one up and see if it will work for both types of cooks.
Thanks for the ideas so far guys.
Unfortunately at this time I do not have a kettle, but when ive cooked chicken on my dads kettle I do not remember the skin getting black.
Has anyone had any experience using the Piedmont pan with water on non poultry cooks? I may just build one up and see if it will work for both types of cooks.
Thanks for the ideas so far guys.