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Post by keithpgdrb on Jul 4, 2014 9:52:54 GMT -5
I am doing a test run for cooking some chicken. I am shooting for a temp of about 325 with the smokenator. its been about 40 minutes, and I'm at 282. This seems way too long. both vents are open to full, maverick thermometer at the cooking grate. The temp is rising, but its slow.
So clearly my method is wrong here. I was thinking, should I bring it up to about 300 without the water pan first? I thought everything goes in at the beginning, but I may be wrong.
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Post by ncsmoker on Jul 4, 2014 12:42:59 GMT -5
Hi Keith. The SN is really designed for smoking at 200-250. At 325 your into grilling temps. Don't start with the water pan in the grill add it when you add your meat. I don't know how many coals you started with but if you started with only 12 try starting 16 if you want to smoke your chicken at 325. Is there any reason to cook the chicken at 325.
Good luck.
NC
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Post by keithpgdrb on Jul 5, 2014 9:32:01 GMT -5
Thanks for the response. I was just trying to get the temp up to get the skin crispy. I experimented a lot, and with your comment, I feel validated. I was just trying to make it do something it didn't want.
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Post by ncsmoker on Jul 6, 2014 18:48:09 GMT -5
Glad to help. Some people will smoke there chicken and then crisp the skin on a gas grill. I will grill chicken with 4-6 chunks of wood on the coals this will give a mild smoke flavor yet let you crisp the skin. I us a dual system with coals on one side and none on the other side once I get the skin crisp over the coals I move the chicken to the non-coal side and let it finish with the smoke in the kettle adding more flavor.
NC
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