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my smoker

post #1 of 4
Thread Starter 
confused.gif Evening all. My smoker is upright,3 racks, water pan and fire box(propane) I want to smoke chicken for a special at the club i work at as the chef. Can i smoke on all 3 racks, do I have to rotate the racks during smoking, and do I need a thermometer for each rack?
post #2 of 4
Keep the temp around 225 and your birds should be fine no matter which rack they reside on. Might consider putting foil over the wings so they don't burn.
post #3 of 4
Yes, Yes and Yes
post #4 of 4
A therm for each rack would be ideal, but one will get you there. Keep an eye on the internal temps, and the wings are usually first to toast/burn. At 225 you won't get a crispy skin... but then it's all good.
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