chix w/no waterpan

Discussion in 'Poultry' started by lu1847, Apr 18, 2010.

  1. lu1847

    lu1847 Smoking Fanatic

    Iv'e got some chicken quarters in the smoker right now but this time im not using my water pan, i want to see what kind of difference it makes on the skin. I brined them overnight so they shouldnt dry out(i hope). Ill take a few pics and report back on how it turned out.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Aside from cold smoking cheese, I always use a water pan to stabilize temps. I'm interested in knowing your results, good luck my friend and do follow-up with some comments/pics.
  3. lu1847

    lu1847 Smoking Fanatic

    Well the chicken turned out fine, no big diffirence without the water pan. skin wasn't quite as rubbery as when using water, the taste was the same but i did not get a smoke ring at all normally my chicken is pink under the skin (almost looks like its not cooked well)
  4. dribron

    dribron Meat Mopper

    smoking chicken does make it look pink inside. It is always like that for me.
    What I hjave found is this.. with the water bowl in the normal position it is often difficult to keep temps above 220-230, so I drilled a few more holes about three inches above the normal position, now in that position I can get temps in the 230-260 or so very easily. And of course only use lump char and wood.
  5. lu1847

    lu1847 Smoking Fanatic

    do most of you use a water pan for your chicken?
  6. dribron

    dribron Meat Mopper

    I do, but don't always fill it all the way up 1" from the rim.
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I always use the water pan, it is there to stabilize temps, it does nothing or little at all to the food. Some use playground sand also
  8. I never use the water pan on chicken but do on turkey
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    I use a water pan pretty much every time I smoke.

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