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Bitter Skin on Smoked Chicken
The only way that I verified the dome temp was somewhat accurate was by using a meat thermometer in the temperature probe pot on the side. They were both within the same temp ranges, so my dome thermometer may be 20 degrees or so off, but its giving me the grate temperature. I bought an ET-732... -
Bitter Skin on Smoked Chicken
So tonight I attempted a whole chicken for the second time, and I must say that I am much more pleased with tonight's results. I started out by bringing my chicken in Tips Slaughterhouse Poultry brine recipe and soaked it for about 12 hours. After I pulled it out of the brine, I let it sit for... -
Bitter Skin on Smoked Chicken
Thank you for the great advice. To achieve the thin blue smoke is it just a matter of ensuring you don't have too much wood on the coals? Should I be adding the wood at the same time I add the lot charcoal, or should I wait for the charcoal to ash over? I like the idea of bricks, I'm sure it... -
Bitter Skin on Smoked Chicken
I started with it half full of charcoal and then added a half chimney of lit charcoal. Water pan was 3/4 full. It came up to temp pretty fast. Next I added 3 chunks of wood, which caused white smoke. Shortly after when I knew the temp was stable I added the chicken. Temp was controlled...
