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Smoking Jerk Chicken in a Vertical Charcoal Smoker

post #1 of 2
Thread Starter 

Good Afternoon,

 

I have  a question, I will be smoking leg quarters and wings along with some catfish on my Char-Broil Vertical Charcoal Smoker.  I want to know should I put water in the pan to give it that tenderness I'm looking for ?  How long should I smoke it? Can I use natural lump coal in my smoker?

post #2 of 2

Hi Davoice,

 

I'm sorry no one got back to you on this....Yes you can use natural lump charcoal in your smoker - it burns a bit hotter but tastes better on your food. Yes, use water in the water pan - it helps control your temperatures and keeps the moisture up in the smoker.  With chicken I would go about 275*, as for how long...I would use a temperature probe keep it in the smoker until the internal temperature hits 165*, take it out, wrap it in foil, and let it rest a while.

 

Good luck...once again, sorry for the late response - not sure how we missed you.

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