twobeanbbq
Fire Starter
I'm doing chicken tonight, but won't have time to get a saucer or sand, can I just foil my water pan and leave it empty?
Water in pan or not??
- Thread starter rp ribking
- Start date
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twobeanbbq
Fire Starter
Thank you sir! Is playboy sand the way to go or is there a different kind of sand? I read that one type lets of toxic fumes.
bama bbq
Master of the Pit
If you're like me you'll like crispy skin on poultry. If so, an empty foiled pan is a great way to get higher temps to crisp the skin. I did two turkey breasts last night, with a foiled water pan, and ran 325*. The skin was golden brown and crispy delicious.
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twobeanbbq
Fire Starter
That looks quite lovely, and you're right I'm all about the crispy skin. It's a must! Though I'm doing pulled chicken sammies so I don't get to display the crispy skin as I'd like. I'll have some though for sure haha
twobeanbbq
Fire Starter
This was the final results to my chicken. Anyone have any suggestions to keep the skin from getting too dark?
I would say probably too much smoke/ Remember to keep it thin and blueThis was the final results to my chicken. Anyone have any suggestions to keep the skin from getting too dark?
Good smoke on right.
twobeanbbq
Fire Starter
That's beautiful smoke on the right. I must've used too much smoke, how much wood do y'all typically put in? I put probably 5 or 6 chunks of peach wood because the branches are so small and then one large chunk of pecan wood. Maybe I'll cut back on it next time.
bama bbq
Master of the Pit
For chicken I use 1 or 2 chunks of apple. I am a less is more guy when it comes to smoke wood. I like a golden brown skin. You'll learn what you like over time. Keep a log so you can refer back.
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I may use 4 to 5 chunks thru the smoke. Remember too, keep that top vent open. You do not want to trap the smoke if you can help it.
I toss on 1 chunk an hour for most smokes, stopping after about 6 hrs. (if my smoke goes on that long).
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