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Water in pan or not?? - Page 2

post #21 of 32
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?
post #22 of 32

it wont hurt it to put a little warm water in it till you get your sand my man

post #23 of 32
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.
post #24 of 32
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.

post #25 of 32
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
post #26 of 32

Well, they looked good from here...

post #27 of 32
This was the final results to my chicken. Anyone have any suggestions to keep the skin from getting too dark?
post #28 of 32
Quote:
Originally Posted by TwoBeanBBQ View Post

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 blue

 

 

Good smoke on right.

post #29 of 32
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.
post #30 of 32
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.
post #31 of 32
Quote:
Originally Posted by TwoBeanBBQ View Post

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.

 

 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.

post #32 of 32

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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