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First time grilling in new way in pit

mathman

Smoke Blower
133
13
Joined Jan 19, 2014
Just started the grill 20 min ago. Grilling chicken quarters. Seasoned them with salt, pepper, brown sugar-equal parts. Put a pot with wood chips on top of the burner on the right side. Covered it with foil. Have the chicken on the left side. It's cooking at 300*. Smoking good!!!

 

mathman

Smoke Blower
133
13
Joined Jan 19, 2014
Should I have first started the chicken really hot to sear it?
 

mathman

Smoke Blower
133
13
Joined Jan 19, 2014
Well darn. The wood keeps flaring up at 300*. I put it to 250* and now it doesn't flare op. Is 250* ok for chicken quarters? Will the skin still get crispy?
 

2010ultra

Smoke Blower
129
14
Joined Aug 18, 2013
ive smoked my chicken quarters at 250 on the smoker and they turned out fabulous. skin wasnt as crispy as high heat but they sure were good.
 

mathman

Smoke Blower
133
13
Joined Jan 19, 2014
Next time I'll put less holes in the foil on top of the pot of wood. For this time I'll just cook it at 300* to 325*. Like always. It got some smoke flavor for a little while. Should taste ok.
 

oldschoolbbq

Legendary Pitmaster
OTBS Member
9,362
200
Joined Jul 16, 2008
Hello , Mathman.  Get in touch with AMAZIG Products ... Todds little AMNPS is worth the co$t , and you won't have the flare-ups anymore.
 

mathman

Smoke Blower
133
13
Joined Jan 19, 2014
Well. It tasted horrible. Cooked it too long. Was very tough. Skin was not crispy. Seasoning was too much. Absolutely the worst chicken I've ever made.
 

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