Paul Pearson
TVWBB Super Fan
I have smoked chicken pieces several times in my WSM and almost every time the skin comes out very dark brown or almost black, but not totally crisp.
I run an empty water pan, no foil and shoot for between 325 and 350 lid temp. I also added a 2nd lid vent to cook at higher temps. On some cooks I notice a lot of white smoke coming out as the fat renders from the chicken, could this be the source of the excessively dark skin?
I smoked some wings recently and was able to run 350-375 the entire time and did not have near the smoke plus the skin was excellent. I think partially due to the higher temps and partially because they were on the bottom grate.
I don't really want to foil each time I use the WSM, would a Piedmont Pan be a good solution?
I run an empty water pan, no foil and shoot for between 325 and 350 lid temp. I also added a 2nd lid vent to cook at higher temps. On some cooks I notice a lot of white smoke coming out as the fat renders from the chicken, could this be the source of the excessively dark skin?
I smoked some wings recently and was able to run 350-375 the entire time and did not have near the smoke plus the skin was excellent. I think partially due to the higher temps and partially because they were on the bottom grate.
I don't really want to foil each time I use the WSM, would a Piedmont Pan be a good solution?