Post by rangerone on Jul 12, 2014 21:59:29 GMT -5
Today I did some chicken leg quarters, 4 of them, with the Smokenator. Here was my setup:
My idea here, was to smoke at a lower temperature for the first half of the cook, and then get the temperature higher to crisp up the skin for the second half. That is why I did not add water to the pan at the 2 hour mark. This worked very well. The skin was slightly crispy, and the flavour was amazing.
Chicken before and after the smoke.
- 48 unlit briquettes and 12 lit briquettes, + 1 chunk of cherry wood (gives nice flavour, but also a great colour to the skin.)
- I had the top and bottom vents 100% open to start off, and the water pan was full of hot water.
- In about 15-20 minutes, the grill temperature was 210 F, and I put on the meat. I closed the top vent to be a little less then 50%.
- For the first hour the temperature stayed at around 210 F, and the meat went from 63 F up to 153 F. At this point I stirred the coals and topped off the water pan.
- At the 1.5 hour mark, the grill temperature was around 216 F, and the meat was 156 F. I opened the top vent 100%.
- At the 2 hour mark, the grill temperature was 255 F, the meat was at 172 F, and I stirred the coals but DID NOT top off the water pan.
- At the 2.5 hour mark, the grill temperature was 245 F, the meat was at 176 F.
- At 2 hours and 45 minutes, the grill was at 244 F, the meat was at 181 F, and I pulled off the chicken.
My idea here, was to smoke at a lower temperature for the first half of the cook, and then get the temperature higher to crisp up the skin for the second half. That is why I did not add water to the pan at the 2 hour mark. This worked very well. The skin was slightly crispy, and the flavour was amazing.
Chicken before and after the smoke.
