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??
Where did I go wrong? I am thinking that I had too much chicken on surface area of grates covered that affected airflow??