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Chicken issues

gatorfan316

Newbie
26
10
Joined Aug 9, 2010
Ok so I need some help. I got my new WSM 22.5 in, seasoned it and smoked some chickens. I sat them up on my whole chicken holder, seasoned it with some Caribbean Jerk season and set them in the smoker. I had an issue with temp probe placement and couldn't get accurate readings on internal temps so I went by smoker temp and time. The next issue I had was that I could not get the temp to hold at 250 and it kept fluctuating between 250- 290. When my chicken was finished it looked great and tasted good but the skin was like trying to bite through a brown paper bag.

Any recommendations?
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,877
50
Joined Jan 23, 2010
For crispy skin I smoke at a higher temp 325.  Mayo or evoo also helps
 

gatorfan316

Newbie
26
10
Joined Aug 9, 2010
I personally like the soft moist skin. As for the temp rising on the smoker, it was 88 degrees out and the wind was blowing on and off. I closed all 3 bottom vents and the temp still continued to stay high. I even pulled the lid off for about 10 minutes and as soon as I put it back on the temp shot back up to around 280.

I used Royal hardwood briquettes for my coal (and quite a bit of them) with 3 pieces of wood for smoke. Should I use the lump coal instead?
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
I like to finish my chicken on the grill for just a few minutes to crisp up the skin - if not lke others have said raise your temp to 325
 

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