Creosote??

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ryansguitars

Fire Starter
Original poster
Jun 24, 2013
41
28
SE Iowa
I threw a bunch of leg quarters on my pellet grill last weekend. The entire grill grate surface was covered with the chicken. Ran the grill at 225 for a bit then turned up to 350 to finish things off. When I pulled the chicken the pieces on the left side of the firepot and side opposite the chimney looked good. The pieces that were on top of or to the right of fire pot and nearest chimney had an ugly black colored coating to them. I used temp probe and nothing was overcooked, just a nasty appearance.

Where did I go wrong? I am thinking that I had too much chicken on surface area of grates covered that affected airflow??
 
Maybe so, I would not ever run chicken at 225, personally. Hotter is better. No lower than 250 but closer to 275 then run it up to 350. See how that works. Nothing magical at all about 225*
 
sounds like you had a small grease fire on the 1 side, and ya lower the temp the more smoke, when ramped up temp chicken fat fire can and will happen if enuf gets rendered, ask me how I know lol
 
I'm with Edge. " I don't cook chicken below 350* for any period of the cook. Basically; I don't bother "smoking chicken". I do occasionally use Hickory, but never low and slow. I only call it grilling.
 
Your better off crisping the skin on the gas grill imo, the fat wont cause as big of a fire due to most dropping into the drain, the Weber kettle is my crisper if i take the time , with the lid on and 350+ you wont get flair ups till the lid is lifted
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky