I am smoking a chicken for the first time. I haven't done much smoking so I don't know the tricks of the trade. I am not using a smoker because the one I have isn't working. Instead, I am using my weber grill. I've put the coals on one side and smoking chips inside tin foil on top of the coals. On the other side is the chicken.
I am having a lot of trouble regulating the temperature. At first, it was too hot, about 480 so I took half the charcoal out. Doing this brought the temp down to about 390. I partially closed the vent and this brought it down to 350, then almost closed the vent completely, this brought it down to a little under 300, but after about 15 mins, the wood stopped smoking. I was essentially extinguishing the fire.
It seems that to keep the fire going, the vent needs to be more or less completely open, but this results in too hot of a fire. Does anyone have any tips on how to keep the heat in the 225-250 range, and keep the fire going and smoking?
btw, I'm using a Weber Performer and lump charcoal