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First time grilling in new way in pit

post #1 of 8
Thread Starter 
Just started the grill 20 min ago. Grilling chicken quarters. Seasoned them with salt, pepper, brown sugar-equal parts. Put a pot with wood chips on top of the burner on the right side. Covered it with foil. Have the chicken on the left side. It's cooking at 300*. Smoking good!!!


post #2 of 8
Thread Starter 
Should I have first started the chicken really hot to sear it?
post #3 of 8
Thread Starter 
Well darn. The wood keeps flaring up at 300*. I put it to 250* and now it doesn't flare op. Is 250* ok for chicken quarters? Will the skin still get crispy?
post #4 of 8

ive smoked my chicken quarters at 250 on the smoker and they turned out fabulous. skin wasnt as crispy as high heat but they sure were good.

post #5 of 8
Thread Starter 
Next time I'll put less holes in the foil on top of the pot of wood. For this time I'll just cook it at 300* to 325*. Like always. It got some smoke flavor for a little while. Should taste ok.
post #6 of 8

i agree they should still have a little smoke flavor, good luck.

post #7 of 8

Hello , Mathman.  Get in touch with AMAZIG Products ... Todds little AMNPS is worth the co$t , and you won't have the flare-ups anymore.:biggrin:

post #8 of 8
Thread Starter 
Well. It tasted horrible. Cooked it too long. Was very tough. Skin was not crispy. Seasoning was too much. Absolutely the worst chicken I've ever made.
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