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chix w/no waterpan

post #1 of 9
Thread Starter 
Iv'e got some chicken quarters in the smoker right now but this time im not using my water pan, i want to see what kind of difference it makes on the skin. I brined them overnight so they shouldnt dry out(i hope). Ill take a few pics and report back on how it turned out.
post #2 of 9
Aside from cold smoking cheese, I always use a water pan to stabilize temps. I'm interested in knowing your results, good luck my friend and do follow-up with some comments/pics.
post #3 of 9
Thread Starter 
Well the chicken turned out fine, no big diffirence without the water pan. skin wasn't quite as rubbery as when using water, the taste was the same but i did not get a smoke ring at all normally my chicken is pink under the skin (almost looks like its not cooked well)
post #4 of 9
smoking chicken does make it look pink inside. It is always like that for me.
What I hjave found is this.. with the water bowl in the normal position it is often difficult to keep temps above 220-230, so I drilled a few more holes about three inches above the normal position, now in that position I can get temps in the 230-260 or so very easily. And of course only use lump char and wood.
post #5 of 9
Thread Starter 
do most of you use a water pan for your chicken?
post #6 of 9
I do, but don't always fill it all the way up 1" from the rim.
post #7 of 9
I always use the water pan, it is there to stabilize temps, it does nothing or little at all to the food. Some use playground sand also
post #8 of 9
I never use the water pan on chicken but do on turkey
post #9 of 9
I use a water pan pretty much every time I smoke.
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